Hot dog purses are a playful, handheld twist on pigs in a blanket, where a single strip of puff pastry is wrapped around a hot dog to create a little pouch with a pinched “handle” on top. They’re perfect for parties, game-day snacks, or a fun dinner that kids and adults both enjoy. The flaky, buttery pastry contrasts with the juicy hot dog, and the whole thing bakes up golden in about 20 minutes.
Ingredients
- 1 sheet frozen puff pastry (about 9.9 oz / 280 g), thawed
- 6 beef or pork hot dogs (about 6 inches / 15 cm each)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon sesame seeds or everything bagel seasoning (optional)
- Ketchup, mustard, or your favorite dipping sauce, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the thawed puff pastry. Gently roll it out just enough to smooth any creases, keeping it about 1/8-inch thick.
- Cut the pastry into 6 equal rectangles, each about 4 inches by 6 inches (10 cm by 15 cm). If your hot dogs are longer, adjust the rectangle length accordingly.
- Place one hot dog in the center of each rectangle, parallel to the long edge.
- Fold the two short ends of the pastry over the ends of the hot dog, then fold the long edge over the hot dog and press to seal. You’ll have a neat package with the seam on the bottom.
- To create the “purse” handle, cut a thin strip (about 1/2 inch / 1 cm wide) from the remaining pastry scraps. Attach it as a loop on top of each package, pressing the ends into the pastry underneath.
- Place the purses seam-side down on the prepared baking sheet. Brush the tops and handles with the egg wash, then sprinkle with sesame seeds or bagel seasoning if using.
- Bake for 18–20 minutes, until the pastry is puffed and deep golden brown. If you’re using raw or uncured hot dogs, check that they reach an internal temperature of 160°F (71°C) as a safe minimum, using a food thermometer.
- Let cool for 5 minutes before serving warm with your favorite dipping sauces.
Tips
- Keep the pastry cold: Puff pastry works best when it’s cold. If it gets too warm, it becomes sticky and won’t puff as nicely. Pop it in the fridge for 10 minutes if it feels soft.
- Seal well: Press the pastry edges firmly to prevent the hot dog from peeking out during baking. A little water on your fingers helps the pastry stick together.
- Don’t overfill: If you add cheese or other fillings, keep them minimal—too much can make the pastry tear.
- Make ahead: You can assemble the purses up to a day ahead, cover them with plastic wrap, and refrigerate. Bake them straight from the fridge, adding a couple of minutes to the baking time.
Serving Suggestions
Serve hot dog purses warm as an appetizer, snack, or main dish. They pair well with classic dips like ketchup, yellow mustard, or honey mustard. For a fun meal, serve them with a side of coleslaw, potato salad, or a simple green salad. They’re also great for lunchboxes—pack them with a small container of dip and some fruit.
Variations
- Cheesy: Add a thin slice of cheddar or a strip of mozzarella cheese on top of the hot dog before wrapping.
- Spicy: Use chorizo-style or jalapeño-cheddar hot dogs, or brush the pastry with hot sauce mixed into the egg wash.
- Veggie: Substitute vegetarian hot dogs or grilled halloumi strips. Note that veggie dogs may not brown as much, so check for doneness by the pastry color.
- Sweet and savory: Spread a thin layer of Dijon mustard or honey mustard on the pastry before adding the hot dog.
Storage and Reheating
Store leftover hot dog purses in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through and crisp. You can also microwave them for 20–30 seconds, but the pastry will be less crispy. For longer storage, freeze the baked purses for up to 2 months; thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Can I use crescent roll dough instead of puff pastry? Yes, crescent roll dough works well and gives a softer, more bread-like texture. You won’t get the same flaky layers, but it’s a quick substitute. Just roll out the dough and cut it into rectangles, then follow the same wrapping steps.
How do I keep the pastry from getting soggy? Make sure your hot dogs are dry before wrapping. Pat them with paper towels if they’re wet from the package. Also, avoid overfilling with sauces or moist ingredients like raw onions; cook any wet fillings first.
Can I make these in an air fryer? Absolutely. Preheat your air fryer to 375°F (190°C) and place the purses in the basket in a single layer. Cook for 10–12 minutes, until golden and cooked through. You may need to work in batches depending on the size of your air fryer.
What if my puff pastry tears? Don’t worry—just press the torn pieces back together with a little water. The pastry will still puff and look fine. If it’s too torn to patch, you can use a second sheet of pastry to re-wrap the hot dog.
Can I use cocktail sausages instead of full-size hot dogs? Yes, cut the pastry into smaller rectangles (about 3 inches by 4 inches) and use mini sausages. Reduce the baking time to 12–15 minutes, and check for the same golden color.
Are these safe for kids to eat? Yes, but be cautious with the hot dog itself—whole hot dogs are a choking hazard for young children. Cut the purses into bite-sized pieces before serving to kids under 4.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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