Hogs in a Duvet with Swicy Sauce
So pigs in a blanket? Sure, delicious and a perfect (in my opinion) appetizer. Old school and universally appealing, I’ve taken the classic nosh and have super-sized it into one large puff pastry parcel encasing a layer of swicy (sweet + spicy= swicy) sauce made of ketchup, mustard and gochujang, hot dogs and a bit of American cheese (yes, American cheese! This retro-inspired dish demanded a gooey melty cheese. If you’re fundamentally opposed to it, use cheddar slices) and then baked to a burnished golden brown. This beauty can be cut into small squares for an appetizer, or into large pieces for a great picnic main course.
Serves 12
INGREDIENTS
1 box (2 sheets) frozen puff pastry, thawed
12 hot dogs or franks (2 packages)
6 slices American or cheddar cheese
1 large egg, plus 1 tbsp water
Swicy sauce
½ cup ketchup
¼ cup yellow mustard
1 tbsp gochujang
2 tbsp honey
METHOD
To make the sauce, combine ketchup, mustard, gochujang and honey in a bowl until fully combined. Set aside.
Roll out each puff pastry sheet on a floured surface to 10” x 13”. Slide one onto a parchment lined sheet pan and spread 2-3 tablespoons of swicy sauce on surface, leaving a 1” border. Arrange hot dogs in two rows evenly, then layer cheese atop.
Whisk together egg and water in a small bowl and brush pastry border. Take second puff pastry sheet and layer on top. Press edges together and use a fork to crimp. Trim if needed to even sides out. Brush remaining egg wash on pastry, then cut three slits on puff pastry. Place in fridge to chill for 15 minutes.
Heat oven to 425F.
Bake for 25-30 minutes or until top is deep golden brown. If top is browning too quickly gently place a piece of tin foil atop.
To serve, cut into squares and serve hot or warm with swicy sauce alongside.