Gluten-Free Pigs in a Blanket with Truffled Honey Dijon
These Gluten-Free Pigs in a Blanket with Truffled Honey Dijon are an elevated childhood favorite made gluten-free with a mouthwatering sauce.
Ingredients
- 1 pound package frozen GF puff pastry 2 sheets, defrosted in fridge overnight (I used the Schar brand)
- GF all-purpose flour for dusting
- 8 uncured beef hot dogs cut in half lengthwise
- 1 egg beaten
- Flaky salt for sprinkling
- Poppyseeds for sprinkling
Truffled Honey Dijon Sauce:
- ½ cup avocado oil mayo
- 2 Tablespoons whole grain mustard
- 2 Tablespoons honey
- 1 teaspoon black truffle oil
- Sprinkling of mineral salt granulated garlic & black pepper
Instructions
- Preheat oven to 400 degrees.
- Carefully unwrap the first defrosted puff pastry sheet on a floured workspace. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections yielding to 16 rectangles total.
- Brush the tops of each rectangle with egg wash, and line hot dog halves at the bottom of each rectangle. Very carefully, roll hot dog and pastry up to seal at the top with the egg wash. GF puff pastry can be fussy, if the pastry cracks, simply crimp back with your hands.
- Brush the tops of the pigs in a blanket with more egg wash and sprinkle with flaky salt and poppyseeds. Bake on the middle rack until golden and browned, about 12-16 minutes, rotating pan 180 degrees midway through cooking.
- While pigs in a blanket are baking, prepare the Truffled Honey Dijon Sauce. In a small bowl, combine all ingredients with a spoon. Chill until ready to serve.
- Serve pigs in a blanket warm dipped in the sauce. Enjoy!