Pigs in a Blanket "Ritz Carlton"
Sunday, 26 December 2010
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Recipe from Fresh from the Market: Seasonal Cooking with Laurent Tourondel by Laurent Tourondel (Wiley, 2010)
This is my French twist on one of the most delicious American treats I have ever had. I find it absolutely impossible to eat just one. Make sure to use a very high-quality puff pastry or try to purchase some from your local baker, as it will make all the difference.
Photo by Quentin Bacon
- 2 sheets store-bought frozen puff pastry, preferably Dufour brand, thawed
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons whole milk
- 6 Schaller and Weber wieners (beef and pork)
- 2 cups grated Roth Käse Grand Cru Gruyère cheese
- 1/2 cup sauerkraut, drained
- 1/4 cup Raye's yellow mustard
Unfold the puff pastry on a lightly floured, cool surface. Using a lightly floured rolling pin, roll out the pastry to a 1/4-inch thickness and cut it into 6 rectangles that are about 7 x 3 inches. Preheat the oven to 375F. Line a baking sheet with parchment paper. Place the flour in a shallow bowl and whisk together the eggs and milk in another shallow bowl. Roll 1 wiener in the flour and then dip it into the egg mixture and place it on a piece of puff pastry. Repeat with the remaining wieners. Top each wiener with 1/4 cup of the cheese and then wrap the puff pastry tightly around the wiener, pinching the ends to seal completely. Place the pigs in blankets, seam side down, on the prepared baking sheet; brush them with the remaining egg mixture and evenly scatter the remaining 1/2 cup of cheese on top, pressing to adhere. Bake until the pastry is golden brown and completely cooked through, about 25 minutes. Slice each pig in a blanket into 6 pieces and serve with the sauerkraut and a dollop of mustard on top.
Wine suggestion: What's better with this American classic than a cold, frothy beer? I recommend serving a Belgian-inspired witte (wheat) beer with these addictive treats, such as Ommegang "Witte," Cooperstown, New York.