MMMMM-----  Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Pigs in a Blanket
Categories: Pastry, Beef, Dairy
     Yield: 48 pieces

MMMMM-----------------------PUFF PASTRY------------------------------
   1/2 lb Salted butter; frozen
 1 1/2 c  A-P flour; more for kneading
   1/2 c  Full-fat sour cream

NNNNN--------------------PIGS IN A BLANKET---------------------------

    48    Cocktail franks
          A-P flour; for rolling
          Mustard; for dipping

 FOR THE PUFF PASTRY: Cut each stick of frozen butter
 into four pieces and grate using a shredding disc in a
 food processor. Change to the regular blade. Add the 1-
 1/2 cups flour and pulse 15 or 20 times, until the
 mixture resembles coarse crumbs. Add the sour cream and
 pulse until the dough comes together. (This can also be
 done by hand, using a box grater to shred the butter,
 working the flour into it with your fingertips or a
 fork, then mixing in the sour cream.)

 Turn the dough out on a floured surface and knead
 briefly to form a smooth ball. Divide the dough in half
 and flatten each piece. Place each in a zipper-top
 sandwich bag, press out any air, seal the bag and use a
 rolling pin to roll the dough until it fills the bag,
 forming a square. Refrigerate two hours or overnight.

 FOR THE PIGS IN A BLANKET: Heat a 10" skillet,
 preferably cast-iron, on medium. If your cocktail franks
 came in a plastic package, pat them dry on paper towels.
 Place the franks in the pan and cook, turning,
 frequently, until they're lightly browned, 6 to 8
 minutes. Remove from the pan and drain on paper towels.
 Let cool to room temperature.

 Remove dough from sandwich bags by cutting the bags and
 peeling them off. Roll each square of dough on a lightly
 floured board into a 9" by 12" rectangle that is about
 1/8" thick. Cut each into four 9-by-3-inch strips, then
 cut each strip crosswise into six 1- 1/2" sections. You
 should have 48 rectangles that are each 1 1/2" by 3".

 Set oven @ 350°F/175°G. Line a baking sheet with foil.

 Place a cocktail frank on each piece of dough, across
 the rectangle so the longer side can be wrapped around
 the frank. Roll the dough around the frank, moisten the
 edge with water and press closed. Place each wrapped
 frank seam side down on the baking sheet.

 Bake until golden, about 25 minutes. Serve at once or
 let cool and refrigerate or freeze, then let come to
 room temperature and warm at 250°F/121°C for 15 minutes.

 Serve with mustard alongside for dipping.

 Recipe by Florence Fabricant

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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