MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Pigs in a Blanket
Categories: Pastry, Beef, Dairy
Yield: 48 Pieces

MMMMM------------------------PUFF PASTRY-----------------------------
1/2 lb Salted butter; frozen
1 1/2 c A-P flour; more for kneading
1/2 c Full-fat sour cream

NNNNN--------------------PIGS IN A BLANKET---------------------------
48 Cocktail franks
: A-P flour; for rolling
: Mustard; for dipping

FOR THE PUFF PASTRY: Cut each stick of frozen butter
into four pieces and grate using a shredding disc in a
food processor. Change to the regular blade. Add the 1-
1/2 cups flour and pulse 15 or 20 times, until the
mixture resembles coarse crumbs. Add the sour cream and
pulse until the dough comes together. (This can also be
done by hand, using a box grater to shred the butter,
working the flour into it with your fingertips or a
fork, then mixing in the sour cream.)

Turn the dough out on a floured surface and knead
briefly to form a smooth ball. Divide the dough in half
and flatten each piece. Place each in a zipper-top
sandwich bag, press out any air, seal the bag and use a
rolling pin to roll the dough until it fills the bag,
forming a square. Refrigerate two hours or overnight.

FOR THE PIGS IN A BLANKET: Heat a 10" skillet,
preferably cast-iron, on medium. If your cocktail franks
came in a plastic package, pat them dry on paper towels.
Place the franks in the pan and cook, turning,
frequently, until they’re lightly browned, 6 to 8
minutes. Remove from the pan and drain on paper towels.
Let cool to room temperature.

Remove dough from sandwich bags by cutting the bags and
peeling them off. Roll each square of dough on a lightly
floured board into a 9" by 12" rectangle that is about
1/8" thick. Cut each into four 9-by-3-inch strips, then
cut each strip crosswise into six 1- 1/2" sections. You
should have 48 rectangles that are each 1 1/2" by 3".

Set oven @ 350ºF/175ºG. Line a baking sheet with foil.

Place a cocktail frank on each piece of dough, across
the rectangle so the longer side can be wrapped around
the frank. Roll the dough around the frank, moisten the
edge with water and press closed. Place each wrapped
frank seam side down on the baking sheet.

Bake until golden, about 25 minutes. Serve at once or
let cool and refrigerate or freeze, then let come to
room temperature and warm at 250ºF/121ºC for 15 minutes.

Serve with mustard alongside for dipping.

By: Florence Fabricant

Yield: 48 pieces

RECIPE FROM: https://cooking.nytimes.com

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