- 3 sticks unsalted butter, chilled
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1 1/2 teaspoons kosher salt
- One 12–14 oz package mini hot dogs
- One egg, beaten
- In a large mixing bowl, add the flour and salt, give it a stir to combine.
- Take out the butter from the fridge and place half of it into the freezer (one and a half sticks). With the remaining half, slice the butter into thin slices and toss in the flour to coat.
- Take the rest of the butter out of the freezer and shred, using a large cheese shredder, into the flour. If the butter starts to stick to the shredder, dip in the flour as you go and continue shredding. Toss all the butter in the flour to make sure it’s evenly coated.
- Add ice cold water, one tablespoon at a time, while fluffing the mixture with your hands to evenly distribute. Once the mixture just holds together when you squeeze it in your hand, turn out the dough onto a large piece of parchment and gently knead together to form a tight square. If there are any dry bits of dough at this point, they’ll hydrate as the dough sits in the fridge.
- Wrap the dough tightly in plastic wrap and place in the fridge to rest for two hours.
- Take the dough out of the fridge, unwrap, and place on a lightly floured work surface. Roll the dough into a long rectangle, about two to three times the length of when you started.
- Fold the dough like a letter, bringing the bottom end up toward the center, and the top end over that to seal.
- Turn the dough 90 degrees so the rough ends are facing you, and repeat the same steps as above: rolling the dough out again, folding the ends up like a letter. If the dough sticks at any points during these steps, throw down more flour on the top and bottom of the dough. It’s important to try to work quickly here so the butter won’t melt.
- Rewrap in plastic and chill in the fridge for a final hour. If you’re making this ahead of time, you can do this a day in advance and chill in the fridge overnight.
- When ready to use, slice the dough in half and place one half in the freezer, wrapped. This will keep for about two months. Take the remaining half of dough and place on a lightly floured surface. Roll the dough out to a rough square about an eighth of an inch thick.
- Take your mini hot dogs and, using them length as a guide, cut the dough into strips about one inch wide and three inches long. The dough strips should cover the length of the hot dog and fully wrap them with some overlap at the seam. Repeat this step with the dough until you’ve used it all.
- Wrap each hot dog in a strip of dough, and place onto a parchment lined baking sheet making sure that the hot dogs are placed with the dough seam down. This will prevent them from unwrapping as they bake.
- Brush each wrapped hot dog with egg wash (one beaten egg) or a bit of melted butter. Place in the fridge to chill while you preheat the oven to 375 degrees F. Bake the pigs in a blanket for about 20-30 minutes, or until the pastry is golden brown and puffed.