Ina Gartens Hot Dogs in Puff Pastry Recipe
Trust cookbook author Ina Garten to make cooking from the pantry fun. During the pandemic, Garten wanted to make dinner from ingredients she had on hand and post it on Instagram to encourage her stuck-at-home fans to cook. One day, she found herself with hot dogs, mustard and frozen puff pastry. She notes: “While they’re just fancy pigs in a blanket, I have to admit, they were pretty delicious.” These are an occasional indulgence, but we added a crunchy slaw to make them a meal. To save time, cut and slice the slaw ingredients while the hot dogs are baking.
Refrigerate the hot dogs for up to 3 days; reheat in a 350-degree oven for about 15 minutes; refrigerate the coleslaw for up to 3 days.
Defrost the puff pastry in the refrigerator up to 6 hours or overnight before use. The rolls can be prepped, covered and refrigerated for up to 3 hours before baking.
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Ingredients
measuring cupServings: 4
For the hot dogs
For the slaw
Directions
Time Icon Active: 25 mins| Total: 35 minsStep 1
Make the hot dogs: Position a rack in the middle of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper.
Step 2
Dust a work surface and rolling pin lightly with flour. Unfold one sheet of the pastry and lightly roll it to smooth out the folds. Using a sharp paring knife, cut two, approximately 5 1/2-by-4-inch, rectangles of the dough. (The size of the rectangles will vary depending on the dimensions of your puff pastry sheets and the length of your hot dogs. Most hot dogs are about 5 1/2 inches long. You want the rectangles to be long enough to fully encase the meat lengthwise and wrap around it at least twice for a good seal. See NOTE.)
Step 3
With the longer side facing you, brush 1 teaspoon of the mustard across the lower half of each rectangle. Place a hot dog on the top of the mustard toward the lower edge and roll the pastry up and away from you over the hot dog. The hot dog should be totally encased in the pastry.
Step 4
Brush the far side inside edge with the egg wash to seal the pastry and set it on the prepared sheet pan, seam side down. Repeat with the remaining puff pastry and hot dogs to make four rolls total. Make sure the hot dogs are at least 1 inch apart.
Step 5
Brush the tops and sides of the puff pastry rolls with the egg wash and sprinkle generously with the salt and pepper. Bake for 20 to 25 minutes, or until the pastry is browned, puffed and cooked through.
Step 6
Make the slaw: While the hot dogs bake, in a large bowl, combine the cabbage, onion and apple. In a small bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Taste, and season with more salt and/or pepper, as needed. Add the dressing to the salad and toss until coated. Leave on the counter while the hot dogs continue to bake.
Step 7
Transfer the hot dogs to individual plates and serve with a bowl of coleslaw and extra mustard on the side.
Step 8
NOTE: If, after trimming the pastry dough to fit your hot dogs, you have scraps, brush the extra pieces lightly with butter, sprinkle with a little cinnamon and sugar, roll up like a jelly roll and bake along with the hot dogs for an after-dinner treat.
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Nutritional Facts
Per serving (1 hot dog and 1 1/2 cups slaw)
Calories
747
Fat
52 g
Saturated Fat
15 g
Carbohydrates
57 g
Sodium
1093 mg
Cholesterol
72 mg
Protein
14 g
Fiber
3 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Go-To Dinners" by Ina Garten (Clarkson Potter, 2022).
Tested by Ann Maloney.
Published December 19, 2022
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