Recipe - Hors Doeuvre Pigs-In-Blankets

1 Sheet (One half pound) frozen
puff pastry, available in
most major supermarkets
2 Dozen cocktail frankfurters
2 lg Eggs
Sesame seeds
Caraway seeds
Poppy seeds
Cumin seeds
Dried onion flakes
Orangemustard glaze
variation:
One half cup Orange juice
2 tablespoon Sherry
2 tablespoon Brown sugar
1 tablespoon Spicy brown mustard

SPICY CHEESE VARIATION
Grated parmesan
Cayenne

Thaw the puff pastry according to package directions.

Preheat the oven to 375 degrees F.

Rinse and pat the frankfurters dry. In a small bowl lightly beat together
the eggs.

On a lightly floured surface roll out the puff pastry to a rectangle
measuring 12 by 10inches and an 1/8inch thickness. With a sharp knife or
pizza cutter cut the rectangle into twelve 2 by 5inch rectangles. Then
cut each rectangle in half on the diagonal to form 24 triangles.

Variation 1: Place a frankfurter at the base of a triangle of puff pastry
and roll up. Place on a baking sheet. Brush each rollup with the egg wash
and sprinkle with sesame, caraway, poppy, or cumin seeds or with dried
onion flakes.

Variation 2: To make the glaze, in a small saucepan combine the orange
juice, sherry and brown sugar and bring to a simmer. Cook the glaze until
slightly thickened. Stir in the mustard and remove from heat. Brush each
puff pastry triangle with the glaze before rolling up around the
frankfurter. Place on a baking sheet.

Variation 3: Before separating the puff pastry into the individual
triangles sprinkle with grated Parmesan and cayenne. Gently press the
cheese into the puff pastry and then roll up a triangle around each
frankfurter. Place on a baking sheet. Brush each rollup with the egg wash
and sprinkle with grated Parmesan and sprinkle with a little cayenne.

Bake the rollups for 12 to 15 minutes or until puffed and golden brown.
Serve immediately.

Yield: 24 hors d'oeuvres

Recipe by: Cooking Live Show #CL8920 Posted to MCRecipe Digest V1 #692 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997