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Clinton Kelly’s Baby Puffs with Smoked Salmon
- All-purpose flour, for dusting
- 1 sheet puff pastry
- 1 large egg, for egg wash
- 1/2 cup Swiss cheese, grated
- 1/2 cup sauerkraut
- 24 mini hot dogs
- Poppy seeds, for garnish
For the Apple Onion Chutney
- 2 Granny Smith apples, peeled and diced
- 1 onion, diced
- 1 cup apple cider
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Hot pepper flakes, to taste
- Salt and pepper
Preheat oven 450°F.
Prepare a cookie sheet with parchment paper and cooking spray.
Lightly flour a work surface. Roll out puff pastry into a large rectangle about 14x11”. Cut lengthwise into 6 1-inch strips. Cut each strip crosswise into 4 rectangles.
In a small bowl, whisk together egg and 1 tablespoon water to create an egg wash. Set aside.
On each rectangle of pastry dough, place about 1 teaspoon of cheese and 1 teaspoon of sauerkraut. Place a mini hot dog on top and roll to enclose the hot dog; use egg wash to seal. Place rolled pigs onto a cookie sheet about an inch apart from each other and brush the tops with egg wash. Sprinkle with poppy seeds and bake for 15 minutes.
For the Apple Onion Chutney, bring all ingredients to a boil in a medium saucepot over medium heat then lower to a simmer. Cook for 45 minutes until apples are tender and almost all liquid is evaporated. Serve Reuben Pigs in a Blanket warm with Apple Onion Chutney alongside.