French In A Flash (Super Bowl): Hotdog Vol-Au-Vent Recipe

• 1 sheet (1/2 box) frozen puff pastry, thawed but cold
• 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, cut into thirds
• 1 egg, beaten with a splash of water
• Poppy seeds (optional)
• Fleur de sel

1. Thaw the puff pastry in the refrigerator overnight. Preheat the oven to 400u0b0F. Heat the canola oil in a wide saute pan over medium heat, and add the onions, sugar, and salt. Saute, 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.
2. 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.
3. 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.

sheet, canola oil, yellow onions, granulated sugar, kosher salt, mustard, hot dogs, egg

Taken from www.seriouseats.com/recipes/2011/02/french-in-a-flash-super-bowl-hot-dog-vol-au-vent-pigs-in-a-blanket-recipe.html (may not work)