Hot dogs are a staple in my house. Whether they’re boiled, grilled or microwaved, a hot dog always goes down a treat, especially when I need something quick, easy and convenient. Puff Pastry Hot Dogs are a slightly elevated version of a timeless classic and it’s the kind of thing you can make with very little time or effort.
Using ready-made pastry makes this recipe super quick and easy to throw together. It’s so easy, you can definitely get your kids involved in making this treat for the whole family, so it’s a great recipe to bookmark for when the schools are on a break to keep your little ones occupied and fed.
The beauty of this recipe is that you can use either beef, chicken or pork hot dogs – pick the ones you like or that suit the dietary requirements of the people who are eating. tend to use the normal, skinny hot dogs, but you could absolutely use jumbo dogs if you prefer.
This recipe makes 4 Puff Pastry Hot Dogs and they are very filling because of the layers of puff pastry. If you’re very hungry, you might manage 2, but you can definitely feed 4 people easily with this recipe, especially if you’re serving something on the side like potato crips (potato chips), fries, tater tots, baked beans or whatever else you’d like to have with them. Let’s get started!
Serves 2 to 4
Ingredients
- 2 sheets of chilled ready-made puff pastry (such as Jus-Rol)
- 4 teaspoons Dijon mustard
- 4 hot dogs
- 1 egg, lightly beaten
- Sea salt flakes & freshly ground black pepper
Method
- Take your puff pastry out of the refrigerator, remove it from the packaging and allow it to sit for 10 minutes or so to soften before you unroll it. Meanwhile, pre-heat the oven to 190°C / 170° Fan / 375°F and prepare a baking tray by either spritzing it with non-stick cooking spray or lining it with baking parchment.
- Unroll a sheet of the puff pastry so that you have a rectangle with it’s longest side going horizontally. Cut it in half from top to bottom so that you have 2 even pieces. Repeat this with the other sheet of puff pastry so that you now have 4 rectangles with their longest sides going vertically.
- Brush a teaspoon of Dijon mustard onto each rectangle, preferably with a silicon pastry brush if you have one. If you don’t have one, you can use your fingers to get a light covering on all of the pastry.
- Now brush a bit of eggwash onto a lip at the bottom of each rectangle about 1 inch thick. This is like the glue on an envelope that will help it stick to itself when you roll up your Puff Pastry Hot Dogs.
- Place a hotdog at the top of one triangle and tighly roll it in the pastry towards yourself until you get to the lip and then press it there gently to seal it shut. It should look like a little cylinder and the ends will be open, but that’s ok. Do this with each of the hot dogs & puff pastry triangles until you have 4 rolls.
- Place the rolls on your prepared baking tray with the seam side down, spaced out evenly so they have some room to puff up and expand. Use a knife to gently score each puff rolled hot dog 4 times. Take care to cut through the top layers of pastry without cutting through the hot dog.
- Now brush some egg wash on all the exposed surfaces of each hot dog roll and sprinkle them with sea salt flakes & freshly ground black pepper.
- Bake in the oven for 25 to 30 minutes or until the pastry is golden brown and cooked through. Serve hot with a little Dijon mustard on the side.
