1 17.3-oz. pkg. frozen puff
pastry sheets, thawed
All-purpose flour
1 large egg, lightly beaten
12 hot dogs, cut into thirds
1 Tbsp. coriander seeds,
crushed
1 Tbsp. sesame seeds
Flaky sea salt
Honey mustard, whole-grain
mustard, and/or ketchup,
for serving
PLACE 1 pastry sheet on lightly
floured parchment paper; roll
out into a 12-inch square. Cut
into 3 equal rectangles, then cut
each rectangle crosswise into
6 2-by-4-inch strips. Transfer
parchment with pastry to a
baking sheet. Repeat using
additional floured parchment,
remaining pastry sheet, and a
second baking sheet. You’ll
have 36 strips total.
WORKING with 1 pastry strip at a
time, lightly brush 1 short edge
with beaten egg. Place 1 hot dog
piece on opposite short edge and
roll up; gently press seam to seal.
Arrange pigs in a blanket, seam
sides down, 1 inch apart on bak-
ing sheets.
PREHEAT oven to 400°F with
racks in upper and lower thirds.
Brush tops of pigs in a blanket
with egg; sprinkle with coriander,
sesame, and salt. Freeze until
firm, about 30 minutes. Bake
until puffed and golden brown,
20 to 25 minutes. Serve with
your choice of mustards and/or
ketchup.
TO FREEZE: Transfer frozen pigs
in a blanket to sealable freezer
bags; freeze for up to 3 months.
(To bake from frozen, add 5
minutes to baking time.)
COOK ONCE AND REAP THE REWARDS.
THIS MONTH: PIGS IN A BLANKET WITH
CORIANDER AND SESAME SEEDS
By Ananda Eidelstein
Big Batch
ACTIVE TIME 20 MINUTES
TOTAL TIME 1 HOUR, 25 MINUTES
MAKES 36
Photograph by Caitlin Bensel
FOOD STYLING BY RISHON HANNERS; PROP STYLING BY CLAIRE SPOLLEN
140 REAL SIMPLE NOVEMBER 2019
FOOD
