Cooking with Rena Lee

Yield:2 dozen

INGREDIENTS:

2 tbsp	butter
1	large yellow onion, thinly sliced
1/2 tsp	kosher salt
1/4 tsp	freshly ground black pepper
1	egg
1	(9 x 9in) piece frozen all-butter puff pastry dough, thawed but still very cold
4	(5in) beef hot dogs, halved lengthwise, then cut into 1 1/2in pieces
	Chinese hot mustard, or other favorite mustard, for dipping

DIRECTIONS:

Preheat oven to 375`F. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and golden brown, 10-12 minutes; stir in salt and pepper. Cool, then finely chop and set aside.
In a small bowl, whisk together 1 tbsp water and egg to make egg wash; set aside. Arrange pastry puff on a clean surface and cut into 24 triangles, each about 2in wide at the bottom and about 3in tall.
Transfer to a sheet tray, cover with plastic wrap, and keep refrigerated while working on next step.
Remove a few pieces of puff pastry from refrigerator at a time, so that the rest remain chilled until ready to use. Spoon about 2 tsp onion onto a 3in end of each puff pastry triangle, then top with a piece of hot dog.
Roll up, starting with hot dog end first. Along the way, using your fingers or a pastry brush, dab the puff pastry with a bit of egg wash to help seal.
Transfer to a parchment-paper-lined baking sheet, sean side down.
Brush pigs in a blanket thinly with some of the egg wash and bake until puffed and golden brown, about 25 minutes. Transfer to a platter and serve with mustard.