Have you ever had one of those nights where your stomach starts rumbling but the thought of cooking an elaborate meal just feels totally impossible? Maybe your fridge only has a few random ingredients in it, waiting to be used up before the next grocery trip, or maybe you’re exhausted after a day of Zoom conference calls and child-rearing, and the thought of standing at the stove for more than like 15 minutes is enough to send a shudder through your spine. Well, you’re not alone. Even the culinary greats, like Ina Garten, have days of cooking fatigue. The difference between them and us? Cooks like Garten pull tricks out of their chef hats to make fast, easy dinners that you’ll still be excited to eat. The latest example from the Barefoot Contessa is one we can’t wait to replicate: hot dogs baked in puff pastry.
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It’s Week Whatever in quarantine and I needed dinner in a hurry so I wrapped some hot dogs in puff pastry and baked them. OMG they were so good! Love the high/low thing plus they took five minutes to prep! (No one was disappointed.) Recipe on BarefootContessa.com. #staysafe
Now it’s important to note – these are NOT pigs in a blanket. We repeat, they are NOT pigs in a blanket. No, these are emulsified saucisson, served en croute. That puff pastry makes all the difference. They are a fine, upscale entree, best served with a salad of baby romaine hearts and heirloom cherry tomatoes, a la Ina (though frozen Tater Tots could also work in a pinch…we won’t tell).
Garten’s recipe calls for 1-2 sheets of puff pastry, four hot dogs, an egg, and some Dijon mustard, which are things a lot of us already have on hand (pro tip: puff pastry freezes like a dream, so buy some to keep on hand and defrost it before using in recipes like this one).
All you need to do to make your meal is swipe some Dijon mustard on a strip of puff pastry, then roll your hot dog up inside. Brush with an egg wash, sprinkle with salt and pepper, and bake until golden brown.
Garten recommends serving the meal with extra Dijon mustard on the side, which will help cut through the richness of the hot dogs – er, saucisson – and the puff pastry. A glass of bubbly won’t hurt, either.
You could also go totally renegade and serve them with a rich fondue (aka microwaved cheese sauce) for dipping, or you could swap out the hot dogs inside with a vegetarian sausage to make a meatless entree.
Once again, Garten shows with this recipe that she knows how to eat well in all circumstances, even when she doesn’t really feel like cooking. We bet those hot dogs have never felt so special!
Before you go, check out these other impressive Ina Garten recipes.
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