Standard Pigs In A Blanket With Samuel Adams Summer Ale Honey Mustard Miso
Standard Pigs In A Blanket With Samuel Adams Summer Ale Honey Mustard Miso
Pastry-rolled cocktail franks are undergoing a newfound wave of popularity, appearing everywhere from wedding halls to backyard barbecues. There are even restaurants that serve only pigs in a blanket. Tapping into this trend, Samuel Adams has teamed up with Chef David Burke to create three unique pigs in a blanket recipes that are easy to execute and perfect for summer entertaining.
Servings
16
Ingredients
- 1 sheet puff pastry
- dijon mustard, to brush
- 1 pound kobe beef cocktail franks (if unavailable, any high-quality cocktail frank will do)
- eggs, to wash
- 1/2 cup miso paste
- 1/4 cup samuel adams summer ale
- 3 tablespoon dijon mustard
- 3 tablespoon honey
- 2 teaspoon soy sauce
- 1/4 cup mirin
- salt and pepper, to taste
Directions
- Brush the sheet of puff pastry with Dijon mustard, then cut into 1 ½-inch wide strips, wide enough to roll a cocktail frank and leave a ½-inch overlap per frank.
- Begin rolling the first Pig in a Blanket, leaving enough puff pastry to fold over and seal the cocktail frank.
- Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank.
- Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go.
- Place the rolled Pigs in a Blanket, seam side down, on a parchment lined sheet tray, and brush with egg wash.
- Bake at 375 degrees F for 15 minutes, or until golden brown.
- *Variation:
- For a spicy kick, the Standard Pigs in a Blanket can easily become Togarashi Pigs in a Blanket. Once the cocktail franks are rolled in puff pastry, brush the top of each with egg wash and sprinkle with Togarashi. Bake as directed.
- In a bowl, whisk together all of the remaining ingredients (miso paste, mirin, Samuel Adams Summer Ale, honey, Dijon mustard, soy sauce, salt and pepper).
- Place in a serving bowl and serve room temperature to warm as a dipping sauce for the Pigs in a Blanket.