Hot Dog Vol-Au-Vents (Saucisson En Croute)

Submitted by DrGaellon

"Transcribed late, Kerry Saretsky created this American-French fusion for Super Bowl 2011. It scales up very easily; figure about 3 pieces per guest. http://bit.ly/h0SQzJ"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 12 pieces
• Serves: 4

ingredients

• 0.5 (11 ounce) box frozen puff pastry, thawed but cold (1 sheet)
• 1 tablespoon canola oil
• 1 1⁄2 yellow onions, finely sliced on a mandoline
• 3⁄8 teaspoon granulated sugar
• kosher salt
• 1 tablespoon Dijon mustard
• 4 hot dogs, each cut into thirds
• 1 egg, beaten with a splash of water
• poppy seed
• fleur de sel

directions

1. Thaw the puff pastry in the refrigerator overnight.
2. Preheat the oven to 400°F Heat the canola oil in a wide skillet over medium heat. When it shimmers, add the onions, sugar, and salt. Sauté, stirring often, until the onions are golden and soft, 8-10 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown. When they are ready, drain any extra oil or liquid and transfer the onions to a bowl. Stir in mustard.
3. Cut the puff pastry in 1 1/2-inch strips (a pizza wheel is excellent for this - use a ruler to keep the lines straight), 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.
4. Use a pastry brush to lightly brush each piece with egg wash. Sprinkle 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.