French In A Flash (Super Bowl): Hotdog Vol-Au-Vent Recipe

1. 1

   Thaw the puff pastry in the refrigerator overnight. Preheat the oven to 400u00b0F. Heat the canola oil in a wide saute pan over medium heat, and add the onions, sugar, and salt. Saute, stirring often, until the onions are golden and soft, 7 to 8 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown. Drain the onions of extra oil or liquid in a paper towel. Stir the dry onions with the mustard in a small bowl.

2. 2

   Cut the puff pastry in 1 1/2-inch strips. Then cut each strip in half the short way. Spread some of the onion-mustard mixture on each strip, and roll each strip around 1 piece of hot dog. Place seam-side-down on a rimmed baking sheet, leaving space for the pastry to puff. Repeat with the remaining pastry, onion mixture, and hot dogs.

3. 3

   Use a pastry brush to lightly brush each pig in a blanket with eggwash. Top with poppy seeds and a touch of fleur de sel. Bake until puffed, golden, and crisp: 22 to 25 minutes. Serve right out of the oven. You could easily make as many multiples of this recipe as your want. I would budget 3 per person.

* Per serving · 4 servings · Values may vary.

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