Herbed Pigs in a Blanket, With Spicy Mustard Sauce

Makes about 4 dozen

Two 12-ounce packages mini hot dogs (48 pieces)

2 large egg yolks

All-purpose flour, for the work surface

Using a paring knife, make a few small cuts in each hot dog to prevent them bursting when they bake. In a small bowl, whisk the egg yolks with a splash of cold water. Line two sheet pans with parchment paper.

On a lightly f loured work surface, spread out one puff pastry sheet. Lightly f latten the seams, and smooth the edges with a rolling pin or wine bottle. Cut the pastry into strips about 11⁄ inches

4 wide and 21⁄ inches long

4

(about 24 strips per puff

One 1-pound box frozen puff pastry, thawed

8 sprigs fresh flat-leaf parsley, finely chopped (stems and all)

1⁄ 4

cup grainy Dijon mustard

pastry sheet, so you have 48 in total), and arrange on the lined sheet pans.

Sprinkle chopped parsley down the center of each pastry strip. Set a hot dog crosswise on the short end of a pastry strip. Dab some of the egg wash on the other end of the pastry strip, roll the hot dog up in its dough “blanket,” and press the edge to seal; the dough should overlap slightly. Arrange the pigs in blankets, seam-side down, on the prepared sheet pans,

This recipe is adapted from “Cook With Me,” by Alex Guarnaschelli. 2 tablespoons honey 1 tablespoon Tabasco 2 teaspoons red wine vinegar leaving a little space between them for browning. Refrigerate the pigs in blankets for at least 30 minutes or up to 4 hours.

Preheat the oven to 375 degrees. Bake the pigs in blankets for about 30 minutes, until golden brown.

Meanwhile, in a small bowl, whisk the mustard, honey, Tabasco and vinegar. Add a little splash of water if it’s too thick. Taste for seasoning and adjust as you like. Serve alongside the hot pigs in blankets.