Pigs in a Blanket with Balsamic Onion Jam
Servings 16 pigs in a blanket
Ingredients
Balsamic onion jam
- 2 tablespoons oil
- 2 large red onion finely chopped
- ½ cup water
- ¼ cup brown sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- ¼ teaspoon black pepper
Pigs in a blanket
- 1 sheet puff pastry
- 12 cocktail wieners
- 4 slices muenster cheese
- 1 large egg beaten with 1 tablespoon water
- flaky sea salt
- coarsely ground black pepper
Instructions
- Make balsamic onion jam. Heat oil in a large saute pan over medium heat. Add chopped onion and saute until browned, about 10-12 minutes, stirring occasionally.
- Add water, brown sugar, balsamic vinegar, mustard seeds, salt, and pepper, stirring to combine. Reduce heat to low and continue to simmer for 40-45 minutes or until onions are dry, stirring occasionally. Remove from heat and let cool completely.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cut puff pastry sheet into 4 equal portions. Cut each quarter in half lengthwise, then cut each portion in half again diagonally. You should have 16 triangles total.
- Cut each slice of cheese into 4 quarters. Place 1 teaspoon onion jam on the wide end of each triangle. Top with 1 cheese square and 1 cocktail wiener, then roll up. Put pig in a blanket seam side down on prepared baking sheet. Repeat with remaining ingredients.
- Brush pigs in a blanket with egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Bake for 20-25 minutes or until puffed and golden, rotating the baking sheet halfway through baking. Serve hot.
Notes
The balsamic onion jam can be prepared up to 1 week in advance.