Hot Dog Vol-au-vents (saucisson En Croute)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 0.5 (11 ounce) box frozen puff pastry, thawed but cold (1 sheet)
• 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
• 4 hot dogs, each cut into thirds
• 1 egg, beaten with a splash of water
• poppy seed
• fleur de sel

Recipe

• 1 thaw the puff pastry in the refrigerator overnight.
• 2 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.
• 3 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.
• 4 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.