but before you stop reading, these aren't JUST for the young'uns .... cut into smaller bite-size pieces, they can make great snacks at a get-together, especially when served with all kinds of interesting sauces and chutneys. served in their full size, they can form part of a simple everyday meal.
taking the same idea from the popular party snacks,
while traditionally made with meat, like sausages or hotdogs, they can also be made completely vegan or vegetarian, depending on the ingredients you choose to use. if you can get hold of a parve (non-animal product) puff pastry and use tofu dogs, the pastries can be sealed and coated with water and a bit of cornstarch instead of the egg. otherwise, use a butter based puff pastry and the egg wash to make a vegetarian version. if using meat, and you follow kashrut, then i don't really have to tell you what to do :)
moshé b'teyváh — משה בתיבה
hotdogs in puff pastry ( נקנקיות בבצק עלים)
serve these alongside some un-fried fries and coleslaw, and you'll feel a bit less guilty enjoying something so good. these easy-to-make pastry-covered "dogs" are simple to throw together and look pretty good too, once all is said and done. all you need to do is roll, wrap & bake!
1/2 to 1 lb puff pastry dough* (parve or regular)
6 to 12 hotdogs or sausages (meat or tofu type)
dijon or regular mustard, optional
1 egg yolk + 2 tsp water (or cornstarch and water)
*use 1/2 lb for every 6 hotdogs
cut the pastry into two equal sections if using 1 lb amount.
roll the pastry out to a 15" x "10 rectangle (approximately) with enough flour to prevent sticking.
cut the pastry down the center lengthwise.
take one piece of the pastry and fold it up billfold-style to gauge 3 equal sections (i.e fold over left side and then right side on top of that). equalize it so that all the edges meet.
unfold the right side and cut it.
open the remaining piece and cut it right down the center.
stack the pieces. lightly dust with flour in between each one to prevent sticking.
beat the egg yolk with the water or make cornstarch mixture and set aside. get the mustard ready; the kind in a squeeze bottle is easiest. open up and separate the hotdogs or sausages you are using.
have a plate nearby and prepare your baking pan (line it with foil and lightly grease it all over).
place a piece of the pastry on the plate and brush the top and bottom of one side with the egg wash. squeeze out a line of mustard* or spoon it on in the center of the pastry. you don't need a lot and do not go to the ends, leave about a 1/2 inch on either side.
*for adults, you can replace the mustard with a spice mix (or even leave it out), like a hot cajun one. just sprinkle it all over the pastry after coating it with the egg or cornstarch mix and roll it up.
place the hotdog or tofu dog on top of the mustard and roll up the pastry.
place them on another plate for holding if not using right away, smooth side down, or directly on the baking sheet with the overlapping edges facing the bottom. you can make them beforehand, cover and refrigerate until baking. if doing so, flour the bottom of the plate so they don't stick when it comes around to removing them.
otherwise, heat the oven to 400 F.
with the rest of the egg wash, paint the pastry well and coat with sesame seeds.
bake the pastries for about 25 minutes or until done (golden brown).
serving with more mustard and ketchup or any kind of interesting condiment like a sweet and sour sauce or spicy chutney. (these also reheat well, wrapped in foil @ 300 F.)