SUNNY'S BK CURRYWURST PULL APART PIGS IN A BLANKET
Provided by Sunny Anderson
Categories appetizer
Time 2h
Yield 36 pigs and 1 1/4 cups sauce
Number Of Ingredients 9
Steps:
- For the sauce: Use cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4-inch-diameter ramekin and place it in the center of the springform pan. Set aside.
- Whisk together the ketchup, honey, curry powder and plenty of black pepper in a small saucepot. Bring to a simmer, then remove from the heat; set aside.
- For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Using one frank as a guide, cut the pastry into strips slightly smaller than the franks, about 1 1/4-by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the seam to close it.
- Preheat the oven to 425 degrees F.
- Starting with the outer circle and allowing some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for 30 minutes. Bake until the tops are golden, about 35 minutes, then cover loosely with foil and bake until the inner puff pastry is baked through, about 25 minutes more. Pour the sauce in the ramekin and serve.
PIGS IN A BLANKET WITH CURRIED "KETCHUP"
I made these for an appetizer because I was going to have kids at our grown-up dinner party. What I didn't know is how much adults and kids alike would love them and my husband requested them for our next football game party, twice. The ketchup is what makes these fabulous. They are from they Food Network's Party Line with Dan & Steve.
Provided by Jules127
Categories Toddler Friendly
Time 50m
Yield 18 pieces, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the tomatoes, vinegar, sugar, curry powder, salt, and pepper into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.
- Cut the pastry into 6 equal strips and cut each strip into 3 pieces (I use a pizza cutter here).
- 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.
- Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds.
- Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
Nutrition Facts : Calories 473.7, Fat 34.1, SaturatedFat 12, Cholesterol 40.2, Sodium 1043.2, Carbohydrate 31.8, Fiber 1.7, Sugar 11.5, Protein 9.9
CARROT PIGS IN A BLANKET
Swapping a hot dog for a carrot takes a bold dose of spices to tame the vegetal sweetness and transform the carrot into a savory treat. Bake the puff pastry until really brown and crisp, so it is fully-cooked through and contrasts with the soft carrot.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 18 carrot pigs in a blanket
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
- Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.
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