 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Diane Phillips Ingredients:
1 (17 1/2 ounce) package frozen puff pastry, defrosted and each sheet rolled out into a 12 x 16 inch rectangle |
16 ounces cocktail franks or 16 ounces cocktail smoked sausage links |
2/3 cup coleman's dry mustard |
1 cup rice vinegar |
3 eggs |
1 1/4 cups sugar |
Directions:
1. Make the mustard: in a small saucepan, whisk the mustard and vinegar together over medium heat.
2. When the mixture is warm, remove from the stove and whisk in the eggs and sugar.
3. Return to the heat, and cook, whisking constantly, until the mustard is thickened and smooth, about 5 minutes (don’t let the mustard boil; you want it very hot and thickened).
4. Remove from heat and cool to room temperature.
5. Line a baking sheet with a silicone liner, foil, or parchment paper.
6. Cut the puff pastry into 2 x 1 inch strips; spread a thin layer of mustard in the center of the pastry.
7. Lay a frank across the pastry; roll it up so that each end is sticking out of the pastry.
8. Place on the prepared baking sheet and roll up the remaining franks, setting them 1 inch apart on the baking sheet.
9. **At this point, you can cover and refrigerate for up to 24 hours or freeze on the baking sheet, then transfer to zip-lock plastic bags and freeze for up to 6 weeks.
10. Preheat oven to 400° (if necessary, line a baking sheet and place the pigs on it).
11. Bake until the pastry is golden brown—7 to 10 minutes or 10-12 minutes if frozen.
12. Remove from the baking sheets and serve immediately.
|
|