Ingredients
-
0.5
-
1
-
1 1/2
-
3/8
-
-
1
-
4
-
1
-
-
-
-
-
-
-
Directions
Hot Dog Vol-Au-Vents (Saucisson En Croute), Transcribed late, Kerry Saretsky created this American-French fusion for Super Bowl 2011 It scales up very easily; figure about 3 pieces per guest ly/h0SQzJ, Transcribed late, Kerry Saretsky created this American-French fusion for Super Bowl 2011 It scales up very easily; figure about 3 pieces per guest ly/h0SQzJ
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Thaw the Puff Pastry in the Refrigerator Overnight. |
|
2
Done
|
Preheat the Oven to 400f Heat the Canola Oil in a Wide Skillet Over Medium Heat. When It Shimmers, Add the Onions, Sugar, and Salt. Saut, Stirring Often, Until the Onions Are Golden and Soft, 8-10 Minutes. While They Are Cooking, Add 1 Tablespoon of Water Whenever the Bottom of the Pot Gets Brown. When They Are Ready, Drain Any Extra Oil or Liquid and Transfer the Onions to a Bowl. Stir in Mustard. |
|
3
Done
|
Cut the Puff Pastry in 1 1/2-Inch Strips (a Pizza Wheel Is Excellent For This - Use a Ruler to Keep the Lines Straight), 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. |
|
4
Done
|
Use a Pastry Brush to Lightly Brush Each Piece With Egg Wash. Sprinkle 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. |
