We always serve these American classics on Halloween before heading out into the cold, dark mayhem that is trick-or-treating. It will come as no surprise that they are loved by kids and adults alike. We used Let's Be Frank uncured beef hot dogs that we bought from their new store on Steiner street. These dogs are meaty, succulent and just a little bit spicy. And about as healthy as hot dogs get. The PIBs can be made earlier in the day, stored in the fridge and popped in the oven just before you want to serve them. Our crispy carrot fries make a great accompaniment!
2 puff pastry sheets from a 17oz box, thawed6 all-beef hot dogs
1 egg yolk
1 tsp milk
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1 Tbsp red pepper flakes
Special equipment: pastry brush
1. Preheat the oven to 400 degrees F.
2. Cut the pastry into 6 equal strips and cut each strip into 2 pieces. Cut the hot dogs into 4 equal pieces. 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.
3. Mix egg yolk and milk in a small bowl to make an egg wash. Brush the pastry tops with the egg wash. Sprinkle 8 with the sesame seeds and 8 with the poppy seeds and 8 with the red pepper flakes.4. Bake in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove from oven and let cool for 5 minutes. Serve with ketchup and mustard.
Serves 6
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
