Chicago-Style Pigs in a Blanket Recipe

Chicago-Style Pigs in a Blanket Recipe
Staff Writer
Chicago-Style Pigs in a Blanket Recipe
Paul Sidoriak

Chicago-Style Pigs in a Blanket Recipe

"This Chicago-Style Pigs in a Blanket Recipe consists of wrapping the mini hot dog in puff pastry that had a sliver of pickle, a dab of yellow mustard, and a shake of celery salt on the inside. On the exterior, I brush the pastry with egg wash and sprinkle on poppy seeds similar to the original offering." — Paul Sidoriak, Grilling Montana

Ingredients

  • 24 mini hot dogs
  • 1 sheet frozen puff pastry
  • 12 dill pickle chips
  • 1 celery salt
  • 1 poppy seeds
  • 1 egg, mixed thoroughly with 1 tablespoon of water

Directions

Preheat oven or grill to 375°F.
 
Allow puff pastry to warm at room temperature until just malleable, but still very cold.  Place puff pastry sheet on a dry cutting board.
 
Cut puff pastry into 24 rectangles about 2" long and 1" wide.  Using a ruler and pizza cutter makes the pastry cutting much easier.
 
Lightly sprinkle celery salt over all pastry rectangles.  Cut pickle chips into slivers and put about half a pickle down on each pastry rectangle.
 
Place mini hot dog down on pastry rectangle and pickle making a lowercase "T" shape and wrap around the middle of the hotdog making a ring, or blanket.
 
Transfer mini hot dogs wrapped in pastry with pickle to a baking sheet sprayed with non-stick food release.
 
Paint all exposed pastry with egg and water mixture to coat and then sprinkle with poppy seeds.  
 
Bake for 15 min or until puff pastry becomes golden brown.  Serve while hot with mustard for dipping.

Pigs in a Blanket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pigs in a Blanket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Pigs in a Blanket Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.