Homemade puff pastry takes a bit of effort, but it’s a world apart from store-bought, and the flakiness will sell you that the effort was, indeed, worth it. Here, we’re putting it to good use with homemade Pigs in a Blanket featuring all Regenerative Organic Certified products: Jovial All-Purpose Einkorn Flour, Charcutnuvo Mini Uncured Beef Franks, and La Tourangelle Sunflower Oil to get them nice and golden brown. The perfect appetizer or light meal with a big side salad.
Makes: About 32 mini Pigs in a Blanket Prep Time: 15 minutes Chill Time: 120 minutes Bake Time: 15-18 minutes Total Time: 150+ minutes
Ingredients:
2 cups (240g) Jovial R.O.C. All-Purpose Einkorn Flour, plus more for dusting 1 teaspoon kosher salt
1 cup (226g) cold unsalted organic butter, cut into ½-inch cubes ⅓ cup ice water, add extra as needed
2 packages (32 franks) Charcutnuvo R.O.C. Mini Uncured Beef Franks
La Tourangelle R.O.C. sunflower oil, for brushing tops
Organic poppy seeds or organic sesame seeds (optional, for sprinkling on top)
Method:
Make the dough:
1. In a medium bowl, whisk the flour and salt together to combine.
2. Add the cubed butter, tossing to coat each piece. Cut the butter into the flour by pressing the pieces together between your fingers, flattening them as they’re incorporate into the flour. Ultimately each piece of butter should be flattened, and the mixture should look rough and crumbly with visible pieces of butter.
3. Sprinkle the ice water slowly around the top of the mixture, tossing it together with your hands or a stiff spatula. You’re looking for a texture that’s uniformly combined with all the dry bits incorporated. The dough should hold together on its own, though it’s ok if it’s not smooth and perfect (this will happen later). If the dough is too dry to come together, add an additional 1-2 tablespoons of water, a tablespoon at a time.
4. Press the dough into a large disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Fold and chill the dough:
5. On a lightly floured surface, roll out your dough to about ½-inch thickness. Use a pastry brush to brush off excess flour. Using a bench scraper to assist, fold the dough in half. Then, fold that piece in half again the other way, making quarters. Wrap the dough back in plastic wrap and refrigerate again for 30 minutes.
6. Repeat this process three more times to create extra flaky layers. Once the folding and chilling is complete, you’re ready to assemble your pigs in a blanket.
Assemble Mini Pigs in a Blanket:
7. Preheat the oven to 375° F. Line two small half baking sheets with parchment paper. Using two small pans makes it easier to quickly chill these before popping them in the oven.
8. Roll the chilled dough into a rectangle, about 12×13 inches, about ⅛ to ¼-inch thick. Clean up the edges with a pastry cutter.
9. Cut the dough into 16 rectangles: cut in half, then half again the other way, making quarters. Cut each quarter into 4 rectangles. Finally, slice each rectangle in half diagonally, to make two triangles. This should yield 32 triangles total. Work quickly to avoid dough becoming too warm.
10. Using one triangle at a time, place mini hotdog on short side of triangle and roll up the dough toward the point. Place on parchment lined baking
sheet. Once you’re finished with all 32, place in refrigerator to chill for 15 minutes.
11. Using a pastry brush, brush each roll with sunflower oil. Sprinkle the tops with poppy seeds or sesame seeds, if desired.
12. Bake for 15-18 minutes, or until golden brown and slightly puffed on top. Serve warm. These are best enjoyed the day they’re made, but you may store for one additional day: store covered in the refrigerator and reheat in a warm oven when ready to serve.
