Hot honey pigs in puffers

Pigs in blankets get a little fancier when dressed with hot honey mustard and wrapped in puff pastry. Dressing them with a smear of mustard mixed with hot honey adds a little heat and eliminates the need for a separate dipping sauce if you are taking these on a picnic or trying to keep things simple (although dip away if that’s your thing!) If you don’t have hot honey, just add a pinch of cayenne to regular honey before mixing it with the mustard.

Makes 18

Hot Honey Mustard Pigs in Puffers

Makes 18

1/4 cup hot honey

1/2 cup brown or Dijon mustard

2 sheets frozen puff pastry, thawed

16 hot dogs

1 tsp freshly cracked black pepper

1 egg

1 tbsp milk

Salt and pepper as needed

Preheat your oven to 400 degrees F.

In a small bowl, whisk together hot honey and mustard. 

Unfold the thawed sheet of puff pastry on a lightly floured surface. Brush the surface of the puff pastry with the hot honey mustard. Cut the puff pastry into 9 squares.

Cut each hot dog in half, then place on a square of pastry, corner to corner. Wrap the pastry around the hot dog, pressing in the center to seal to the two corners together. Place on a greased or parchment-lined baking sheet. Repeat with the remaining puff pastry and hot dogs.

Whisk the egg and milk together until fully combined, then brush over each pig in puffer. Season with salt and pepper, then bake for 15 minutes, until puffed and lightly browned.