Blog | Gluten-Free Pigs in a Blanket
Gluten-Free Pigs in a Blanket
January 31, 2012
At football parties, few things frustrate me more than a plate of piping hot pigs in a blanket that I can't eat. (My team losing would be the #1 thing that frustrates me. <i>I'm looking at you Green Bay.</i>)A few years ago, I grew tired of this—it was time for a gluten-free version.
Traditional wheat-based pigs in a blanket are often made with store-bought dough, usually crescent dough or puff pastry. Those of us on the gluten-free diet currently don't have the option of using pre-made dough. While not as easy as popping open a can of dough, this gluten-free pastry isn't tough to make.
To prepare the dough, simply cut some butter (or shortening) into dry ingredients, add an egg and some milk and stir until a firm dough forms. That's it.
These can also be made ahead of time and frozen. After wrapping each wiener in dough, place them on a baking sheet. Place the baking sheet in the freezer for about three hours, until they're firm. Then place the pigs in a blanket in a plastic bag and return to the freezer.
When you're ready to serve, preheat the oven and bake from frozen.
Note: This recipe comes from my new book, "How to Cook Gluten-Free." The book's available on March 16 but you can pre-order it today. (And I'd be thrilled if you did!)
Gluten-Free Pigs in a Blanket
Instead of rolling dough out and wrapping it around cocktail wieners, this dough is rounded into balls and then pressed around the wieners. The baked wieners are encased in a crisp dough that's best eaten in one or two bites. Thanks to the delicate nature of the dough, I don't recommend wrapping it around full-size hot dogs.
Replace the butter with solid shortening and the milk with a dairy-free and gluten-free milk replacement.
5 ounces (1 1/4 cups) white rice flour
3 ounces (3/4 cup) cornstarch
1 ounce (1/4 cup) sweet rice flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, chilled and diced
1/2 cup plus additional milk as needed
2 large eggs, divided
1 package (16 ounces) gluten-free cocktail wieners
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, baking powder, sugar, and salt.
Add the butter, and using your fingers or a pastry cutter, work it into the flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
Using a wooden spoon, stir in 1/2 cup of the milk and 1 egg. Blend until a dough forms. The dough will be dry and won't hold together, add a splash (about 2 tablespoon) more milk until dough is firm and forms a ball when rounded between your palms.
Pinch off little balls of dough, about 1 generous teaspoon each. Press the dough evenly around a cocktail wiener to coat the wiener. Leave ends of the wiener exposed. Don't worry about the dough jacket being perfect. You just want to encase the sausage in dough. Looks don't matter. Place on the prepared pan. Repeat until all the dough and wieners are used.
In a small bowl, whisk together the remaining egg and about 1 tablespoon milk with a fork. Using a pastry brush, brush the egg mixture onto each dough wrap.
Bake 15 to 18 minutes, until the dough is light golden brown. Remove from pan and serve hot.