Pigs in a Blanket With Curried ketchup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made these for an appetizer because I was going to have kids at our grown-up dinner party. What I didn't know is how much adults and kids alike would love them and my husband requested them for our next football game party, twice. The ketchup is what makes these fabulous. Ingredients:
1 puff pastry sheet, thawed |
6 beef hot dogs |
1/4 cup heavy cream |
3 tablespoons grated romano cheese |
1 tablespoon poppy seed |
1 pint cherry tomatoes |
1/2 cup red wine vinegar |
1/4 cup sugar |
2 teaspoons curry powder |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Put the tomatoes, vinegar, sugar, curry powder, salt, and pepper into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.
3. Cut the pastry into 6 equal strips and cut each strip into 3 pieces (I use a pizza cutter here).
4. Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry.
5. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds.
6. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
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