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Party and lifestyle expert Mary Giuliani knows all good dinner parties start with appetizers. That's why she's sharing three twists on the always popular pigs in a blanket. Each is super tasty and fun and your guests will love them as much as the traditional version! Here, she wraps pieces of store-bought puff pastry around baby carrots simmered with soy, apple cider vinegar and smoked paprika, which gives them a sweet smokiness, and pairs the baked blankets with Dijon mustard for dipping.
Serve them alone or as an assortment with her Buffalo Chicks in a Blanket and Figs in a Blanket.
For more recipes you can serve at a dinner party, check out Rach's Beef Steaks with Za'atar Dressing, Roasted Tomatoes and Eggplant, Greens with Olive Oil and Lemon and Jacques Torres' Chocolate-Raspberry Phyllo "Fountains".
Ingredients
- 1 cup apple cider vinegar
- 1 cup soy sauce
- 1 teaspoon smoked paprika, plus more for sprinkling
- 12 baby carrots
- 1 sheet of frozen puff pastry, thawed and cut into 12 squares
- 1 cup melted butter
- Dijon mustard, for serving
Yield
Serves: Makes 12
Preparation
Preheat the oven to 350°F.
In a medium saucepan, combine the vinegar, soy sauce, paprika and carrots and boil until the carrots are soft, but not too mushy (firm, but soft). Drain and cool.
Gently pull a square of puff pastry into a rectangle. Top with a carrot at one end. Roll into a blanket, then place on a baking sheet. Make 11 more blankets the same way.
Brush with melted butter, then sprinkle with smoked paprika. Bake for 25 minutes or until the puff pastry is golden brown. Serve with Dijon mustard.