Best 5 Hot Dog Vol Au Vents Saucisson En Croute Recipes

SAUCISSON EN CROUTE

Steps:

• Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
• Cut the kielbasa into 8 (3-inch) long pieces and set aside.
• On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
• Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
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HOT DOG VOL-AU-VENTS (SAUCISSON EN CROUTE)

Steps:

• Thaw the puff pastry in the refrigerator overnight.
• Preheat the oven to 400°F Heat the canola oil in a wide skillet over medium heat. When it shimmers, add the onions, sugar, and salt. Sauté, stirring often, until the onions are golden and soft, 8-10 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown. When they are ready, drain any extra oil or liquid and transfer the onions to a bowl. Stir in mustard.
• Cut the puff pastry in 1 1/2-inch strips (a pizza wheel is excellent for this - use a ruler to keep the lines straight), 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.
• Use a pastry brush to lightly brush each piece with egg wash. Sprinkle 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.

SAUCISSON EN CROUTE

Steps:

• In a large nonstick skillet, heat the oil. Add the sauerkraut, onions, caraway seeds and a 1/2 cup of water; cook, covered, until the liquid evaporates and the sauerkraut and onions are very tender, about 15 minutes. Remove from the heat and cool completely.
• Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths, then cut the pizza dough in 1/2. On a lightly floured surface, roll out each 1/2 of dough into a rectangle about 2 inches longer than the kielbasa and wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the center of each piece of dough, then place a kielbasa half on the sauerkraut. Fold up the dough to enclose the kielbasa completely, pinching the edges to seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes. Cut into slices; serve warm or at room temperature, with honey mustard on the side.

VOL AU VENTS

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.

SAUCISSON EN CROUTE

Steps:

• Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
• Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
• Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
• Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.