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Hotdog Vol-au-Vents
makes 12


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


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 hotdog.  Place seam-side-down on a rimmed baking sheet.  Repeat with the remaining pastry, onion mixture, and hotdogs.

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 warm.

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