Ina Garten’s Hot Dogs in Puff Pastry is made with all-purpose flour, frozen puff pastry, Dijon mustard, all-beef hot dogs, an egg, sea salt, and black pepper. This delicious Hot Dogs in Puff Pastry recipe creates a tasty appetizer or meal that takes about 55 minutes to prepare and can serve up to 4 people.
This Hot Dogs In Puff Pastry Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- All-purpose flour (for dusting)
- 2 sheets frozen puff pastry, thawed
- 4 teaspoons Dijon mustard (Grey Poupon suggested)
- 4 all-beef hot dogs (Hebrew National recommended)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Flaked sea salt (Maldon suggested)
- Freshly ground black pepper
How To Reheat Hot Dogs In Puff Pastry:
- Preheat Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Pastry: Lightly dust a cutting board with flour. Unfold one puff pastry sheet and roll lightly to smooth out folds. Cut into two rectangles (5½ x 4 inches each).
- Add Mustard and Hot Dogs: With the long side facing you, brush 1 teaspoon of mustard on the lower half of each rectangle. Place a hot dog on top, near the edge.
- Wrap Hot Dogs: Roll the pastry around the hot dog, sealing the edge with egg wash. Place seam side down on the prepared baking sheet.
- Repeat: Do the same with the remaining puff pastry and hot dogs to make four rolls.
- Brush & Season: Brush tops and sides of each pastry roll with egg wash. Sprinkle generously with sea salt and pepper.
- Bake: Bake for 25-35 minutes, or until the pastry is golden and fully cooked.
- Serve: Enjoy hot, with extra mustard on the side.
Recipe Tips
- Keep Pastry Cold: Ensure your puff pastry stays cold while working with it. If it becomes too warm, it can be difficult to handle and won’t puff up properly during baking.
- Seal Edges Well: Brush the pastry edges with egg wash before sealing. This helps the pastry stick together and prevents it from unrolling during baking.
- Roll Evenly: Roll the pastry to an even thickness. This ensures the pastry cooks uniformly and avoids uneven browning.
- Adjust Baking Time: Keep an eye on the pastries while baking. Depending on your oven, the cooking time might vary slightly, so watch for a golden-brown color.
- Add Toppings: Sprinkle extra sea salt and pepper on top of the pastries before baking for added flavor and a crispy texture.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Hot Dogs in Puff Pastry cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: For freezing, put leftovers leftover Hot Dogs in Puff Pastry in an airtight container or freezer bag. They freeze well for up to 1 month.
- Reheating: Reheat leftovers Hot Dogs In Puff Pastry in a 375°F (190°C) oven for 10-15 minutes until crispy, or use a microwave for 1-2 minutes.
Nutrition Facts
Serving Size: 1 pastry roll
- Calories: 300
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 680mg
- Potassium: 200mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 8g
Try More Ina Garten Recipes:
- Ina Garten Buckwheat Crêpes “complète”
- Ina Garten Overnight Irish Oatmeal
- Ina Garten Breakfast Tacos
- Ina Garten Avocado & Fried Egg Tartines
- Ina Garten Ham And Cheese Quiche
Ina Garten Hot Dogs In Puff Pastry
Description
Ina Garten’s Hot Dogs in Puff Pastry is made with all-purpose flour, frozen puff pastry, Dijon mustard, all-beef hot dogs, an egg, sea salt, and black pepper. This delicious Hot Dogs in Puff Pastry recipe creates a tasty appetizer or meal that takes about 55 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Pastry: Lightly dust a cutting board with flour. Unfold one puff pastry sheet and roll lightly to smooth out folds. Cut into two rectangles (5½ x 4 inches each).
- Add Mustard and Hot Dogs: With the long side facing you, brush 1 teaspoon of mustard on the lower half of each rectangle. Place a hot dog on top, near the edge.
- Wrap Hot Dogs: Roll the pastry around the hot dog, sealing the edge with egg wash. Place seam side down on the prepared baking sheet.
- Repeat: Do the same with the remaining puff pastry and hot dogs to make four rolls.
- Brush & Season: Brush tops and sides of each pastry roll with egg wash. Sprinkle generously with sea salt and pepper.
- Bake: Bake for 25-35 minutes, or until the pastry is golden and fully cooked.
- Serve: Enjoy hot, with extra mustard on the side.
Notes
- Keep Pastry Cold: Ensure your puff pastry stays cold while working with it. If it becomes too warm, it can be difficult to handle and won’t puff up properly during baking.
- Seal Edges Well: Brush the pastry edges with egg wash before sealing. This helps the pastry stick together and prevents it from unrolling during baking.
- Roll Evenly: Roll the pastry to an even thickness. This ensures the pastry cooks uniformly and avoids uneven browning.
- Adjust Baking Time: Keep an eye on the pastries while baking. Depending on your oven, the cooking time might vary slightly, so watch for a golden-brown color.
- Add Toppings: Sprinkle extra sea salt and pepper on top of the pastries before baking for added flavor and a crispy texture.
Ina Garten Hot Dogs In Puff Pastry