PIGS IN A BLANKET WITH CURRIED KETCHUP
FOR THE CURRIED KETCHUP:
1 pint cherry tomatoes
1/2 cup red wine vinegar
1/4 cup granulated sugar
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground cloves
FOR THE PIGS IN A BLANKET:
1 puff pastry sheet, thawed in the refrigerator (1/2 of a 17-ounce package)
6 all-beef hot dogs
1/4 cup heavy (whipping) cream
2 to 3 tablespoons grated Romano cheese
2 to 3 teaspoons poppy seeds
PREPARE THE CURRY KETCHUP:
Place tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves in a saucepan. Bring to a boil over high heat. Stir to dissolve the sugar, and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes.
Pour mixture into a food processor; pulse until smooth. Let cool to room temperature; refrigerate until ready to serve. You should have about 1 cup of curry ketchup.
TO PREPARE PIGS THE IN A BLANKET:
Preheat the oven to 400 degrees. Cut the pastry into 6 equal strips; cut each strip into 3 pieces. Cut each hot dog into 3 equal pieces.
Place 1 hot dog piece onto a piece of the pastry, and roll until the pastry circles the hot dog. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry.
Brush the tops of each pastry-wrapped hot dog with cream. Sprinkle 9 of the bundles with Romano cheese and 9 with poppy seeds.
Bake in the top half of the oven until the pastry is puffed and golden, 15 to 18 minutes. Remove; let cool 5 minutes.
Serve Curried Ketchup as a dipping sauce on the side.
Makes 6 servings
Adapted from a recipe by Dan Smith and Steve McDonagh posted at TV Food Network |