French in a Flash (Super Bowl): Hotdog Vol-au-Vent
French in Head to the store and pick up granulated sugar, dijon mustard, fleur de sel, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It works well as a cheap side dish for The Super Bowl.
Instructions
Thaw the puff pastry in the refrigerator overnight. Preheat the oven to 400°F.
Heat the canola oil in a wide sauté pan over medium heat, and add the onions, sugar, and salt. Sauté, stirring often, until the onions are golden and soft, 7 to 8 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown.
Drain the onions of extra oil or liquid in a paper towel. Stir the dry onions with the mustard in a small bowl.
Cut the puff pastry in 1 1/2-inch strips. Then cut each strip in half the short way.
Spread some of the onion-mustard mixture on each strip, and roll each strip around 1 piece of hot dog.
Place seam-side-down on a rimmed baking sheet, leaving space for the pastry to puff. Repeat with the remaining pastry, onion mixture, and hot dogs.
Use a pastry brush to lightly brush each pig in a blanket with eggwash. Top with poppy seeds and a touch of fleur de sel.
Bake until puffed, golden, and crisp: 22 to 25 minutes.
Serve right out of the oven. You could easily make as many multiples of this recipe as your want. I would budget 3 per person.