Elevated Pigs in Blankets
I think one of the reasons everyone (okay most people) love the holidays is nostalgia. The memories of Christmases past are often filled with people who, perhaps, are no longer with us. We remember the excitement of childhood wishes for Santa Claus and gifts under the tree. And we long for the days when we had absolutely zero regard for calories or fatty foods. Those memories are warm and cozy, enveloping you like a hug when you need it most.
Which is why I like to make comfort foods for every holiday party I attend. My favorite thing to do is make elevated versions of childhood favorites. In place of sausage and peppers? Sausage-stuffed mushrooms. Instead of fried mozzarella? Fried risotto cakes. And in lieu of pigs in a blanket? Pigs in sleeping bags!
My recipe for grown-up pigs in blankets is a sophisticated (but simple!) variation of the childhood classic. I stuff puff pastry with ground pork, sauerkraut, mustard, and toasted caraway seeds, then bake, slice, and serve. They’re always the first appetizer to disappear and I’m convinced it’s because it pleases grown-up taste buds with flavors that remind everyone of childhood. And reminding people of the promise the holidays held when we were children? That’s Christmas magic.
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Grown-Up Pigs in Blankets
Adapted from Bon Appétit
Yield: 36 pigs in blankets
Prep Time: 6 minutes, plus 30 minutes resting
Cook Time: 12-15 minutes on the stove, 25-40 minutes in oven
Ingredients
1 tablespoon unsalted butter
¼ cup minced shallot
2 large garlic cloves, minced
3 tablespoons panko
3 tablespoons whole milk
¾ cup sauerkraut, drained and chopped
1 tablespoon Dijon mustard plus more for serving
¾ teaspoon caraway seeds, toasted
Kosher salt and freshly ground black pepper
8 ounces ground pork
1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
All-purpose flour (for dusting)
1 large egg, beaten
Directions:
Soak panko in milk. Set aside.
Melt butter in a medium skillet. Add shallot and cook until softened, about 4-5 minutes. Add garlic and sauté for 1 minute, then add ground pork. Cook pork until no longer pink, 8-10 minutes. Remove from heat and mix in panko mixture, sauerkraut, Dijon, and caraway seeds. Salt and pepper to taste.
Line a baking tray with silpat or parchment paper. Roll out pastry on a lightly floured cutting board. Slice dough lengthwise into three strips measuring 14 x 3 1/3 inches. Spoon the pork mixture into the middle of the strips, leaving room at one edge. Dab the strips with beaten egg (this will act as glue) and roll the strips to close. Pierce the rolled pastry at one-inch intervals to release steam as it cooks. Chill in fridge or freezer for 30 minutes. Preheat oven to 375°.
When the oven is up to temperature, transfer the pastry on the baking trays. Brush pastry all over with remaining egg. Bake for 25-40 minutes, until pastry is puffed and deep golden brown. When pastry has cooled enough to touch, slice where you pierced the pastry and serve warm with a side of Dijon mustard for dipping.
