Description
These vegan pigs in a blanket bring the perfect balance of carbs, fat and protein to keep those mid-day beers from sneaking up on you Super Bowl Sunday.
Ingredients
Scale
- 2 tbsp. cornstarch
- 6 Fieldroast Frankfurters
- 1 sheets vegan puff pastry
- all purpose flour
- 3 tbsp. dijon mustard, plus more for dipping
- 2 tbsp poppy seeds
Instructions
- Thaw your puff pastry according to package directions, usually about a half hour.
- While your pastry thaws, let’s mix up the egg wash. Bring 1 cup of water to a boil in a small sauce pan. In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water. Add the cornstarch slurry to the boiling water. And bam, you have cornstarch goop, a.k.a. vegan egg wash. Set aside.
- Preheat your oven to 400F.
- Lightly dust a work surface with flour, and roll out your puff pastry into a 12 inch square. The Fieldroast Frankfurters are 6 inches long, so if you do a different vegan hot dog, make the puff pastry twice the width of your dog. Cut the sheet in half. Lay the first dog across one of the pieces, spreading a little mustard alongside the dog. Then roll it up and cut the pastry, leaving about a 1/2 inch tail to close up the blanket around the hot dog. Gently press the seam closed, kinda crimping it with a fork or the dull side of a knife to make sure it stays closed.
- Work through the rest of your dogs, setting them aside, seam side down.
- Brush the tops of the rolled pigs in a blanket with the vegan egg wash and sprinkle generously with the poppy seeds.
- Bake for 20 minutes or until golden brown. Remove from oven and brush gently with egg wash again, for a little extra shine.
- Let pigs in a blanket cool for about 5 minutes, then slice in one inch diagonals with a sharp knife.
- Serve with your favorite spicy, whole ground, or dijon mustard. It’s also great with this amazing cheese sauce.