Cocktail Hot Dog Wraps Print Email

Tasty little cocktail hot dogs with cheese, relish and sautéed onions; all wrapped up in a puff pastry blanket.

puff pastry
thin slices of cheddar or Swiss
pickle relish or hot dog onions
onion slices sautéed in olive oil, or sauerkraut rinsed and dried
Mini natural casing wieners or bratwurst, Chipolatas

Preheat oven (preferably convection), to 425 degrees.
Thaw puff pastry, unwrap and roll gently with plenty of flour. Cut into rectangles almost as wide as the hot dog, and long enough to wrap around 1 1/2 times. Shake/dust off excess flour. Dry all ingredients with clean kitchen towels.

In the center of the pastry where the cocktail sausage will lie, place a small bit of cheese, dab it with relish and top a pinch of sautéed onion or sauerkraut; top with sausage. Don’t try to overstuff. Wrap pastry, sealing edges with a brush of water, and place fold-side down on a parchment lined cookie sheet.

Beat one egg with a few drops of water well and gently dab / brush over the bundles. Roast on the top shelf of a preheated oven, using convection fan, if available, cooking until the pastry is puffed and brown. Rotate pan several times for even cooking. Times will vary. – chef Michaelangelo (mick) Rosacci, --

Chef’s Note: Success on this dish depends on great hot dogs and quality puff pastry. For puff pasty, I suggest DuFour brand, in Tony’s freezer case. For natural casing cocktail sausages, choose Continental Sausage, a local company with German roots, both available at Tony’s.