Serious Eats: Recipes
French in a Flash (Super Bowl): Hotdog Vol-au-Vent
Are pigs in a blanket French? Not really. And are these really vol-au-vents? Not exactly. But since the Super Bowl isn't French either, I thought we could take a few liberties.
These are really mini versions of something called Saucisson en Croûte, or sausage in a pastry crust—very similar to the UK's sausage roll. For this version, I slice up all-American hot dogs (a personal favorite) and roll them up, along with a homemade sweet onion Dijon mustard, inside a blanket of puff pastry. Sprinkle with poppy seeds, bake, and you have a flavorful and delicious, but unpretentious, little combination of French and American standbys. While you could go out and buy a bunch of frozen pigs, I like that slightly glam touch of making your own—they look homemade and cozy. I can also choose all-beef or organic hot dogs that get so crisp around their cut edges—a definite step up from the little cocktail sausages in the frozen variety. And that sweet onion mustard is so spicy, soft, and, of course, sweet that everyone will know you made them.
I could eat these everyday. To me, a party isn't a party without pigs in a blanket.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.