My 3 year old neice announced excitedly: "We are having BLANKIES for dinner!" about the pigs in blankets. I doubt she had ever even had pigs in a blanket--which is kind of a retro dish. But she loved the name and the idea of eating her blankie.
Pigs in blankets were always considered a common dish by my very gourmet mother (who by the way, worked her way through Julia Childs' Mastering the Art of French Cooking while living in Germany in the late 60's). Then in 2006, the New York Times article: The Kings of the Cocktail Hour Once Again described how pigs in blankets were being served at black tie events with sushi and caviar. For a brief moment, her complicated palatte and my husbands interest in simple, unfussy fare briefly overlapped.
Although I tend to always overly complicate food, I have learned to appreciate "regular people's food" which is why I was thrilled to be able to recreate this classic American hors d'oeuvre with Applegate Farms Organic Grass Fed Hot Dogs. I would think they would make
Pigs in a Blanket Recipe
1 package Chebe All-Purpose Mix
2 Tablespoons of Spectrum Organic Shortening (or oil/butter of your choice)
2 large Eggs
5 Tablespoons of rice milk or coconut milk or seltzer water (or your favorite milk)
1 package Applegate Farms Organic Hot Dogs (or your favorite hot dogs)
1 egg yolk with 1 Tablespoon water (for an eggwash)
• Using a fork blend the mix with the shortening (or oil) and eggs.
• Add milk or water while continuing to mix.
• Knead dough with hands and work dough until it is smooth and well blended.
• Cut into 8 pieces.
• Roll out each piece of dough into 1/8 inch thick rectangle. Cut into long triangle shapes.
• Cut hot dogs into 3 pieces each.
• Wrap around hot dog pieces.
• Place on a baking tray and brush with an eggwash.
• Bake in a 350º oven for 15-20 minutes.