Super Bowl is creeping up fast this year. And Super Bowl means it’s time for some first-rate snacks. Having come from the inside states of America, I have a certain fondness for a cozy little pig tucked in a fluffy biscuit blanket. They bring the perfect balance of carbs, fat and protein to keep those mid-day beers from sneaking up on you. And nobody wants that.
I prefer to use a high quality fake dog in my blankets and (in my opinion) Fieldroast is a favorite. Now if you live in Brooklyn or somewhere hip enough to have a vegan butcher, by all means GO THERE! You lucky dog, you. But the rest of us will make do with store bought, peasant dogs, and be quite content.
Whole Foods (or the like) is a reliable source of vegan puff pastry. I usually get the Aussie Bakery brand. It’s vegan, no trans fats, no hydrogenated oils, etc. etc. It’s the best, but Pepperidge Farm puff pastry will do in a pinch.
As a bonus, today we’re also going to learn how to make a vegan egg wash, so the tops of our little pigs in their pastry are nice and shiny. It’s a total science experiment, so prepare to be amazed.
- 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
- 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 ¼ 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 ½ 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.