Ahhh... the world of refrigerated doughs. I have experimented in the past with different doughs from the freezer and fridge sections in the grocery store with sad results. I used to think it was me, but I have come to realize that it is likely the ingredients and the way the dough was processed. But I'm always up for a new baking adventure, so I saw a new brand in the grocery store and went for it.
Wewalka makes four types of doughs that are rolled in parchment paper and sold in colorful tubes -- croissant, puff pastry, bistro pizza, and family-style pizza. We tried the croissant and puff pastry dough over the last two days.
Because my children are 2 and 4, the first meal involved nitrate-free beef hot dogs "pigs in a blanket"-style. I cooked the hot dogs completely, then rolled them in the dough triangles. For best results, cool the cooked hot dogs before wrapping and don't take the dough out of the fridge til you are absolutely ready to wrap. Doughs like these depend on the butter in the dough to make the flaky layers, so putting super hot meat in there or leaving it out to get warm will change the texture, as the butter will melt.
They baked at 350 for about 15 minutes and came out perfect! I wish I had thought to take a picture. Perfectly puffed, golden brown, and the triangles were just the right size to wrap a whole hot dog. And the dough TASTES great! No rubberiness or chemical aftertaste. One package has 6 croissant triangles, for 6 pigs in a blanket.
Dinner the next night was perfectly imagined by my husband and perfectly timed for the Outlander premier last night. We took the meat mixture from my cottage pie and wrapped it in the puff pastry dough. High fives for that idea. Same lessons apply from the croissants -- protect the butter in the dough by keeping it cold til ready to use, and cool the meat before loading up the dough. We wrapped it in a log shape, sealing seams with an egg wash, then Eric tenderly egg washed the whole thing.
It baked at 425 for 18 minutes, and when I went to pull it out of the oven, I swooned.
Look at this brown beauty! I could hardly wait to slice into it! So I did -- with a serrated knife, so as not to mangle it:
Amazing. In hindsight, I could have stuffed all the meat mix in there -- we conservatively tried with half, to make sure the dough would close. There's totally room for more in there. Good thing I have one more roll of croissant dough! And I was so excited to bake this, I forgot the cheese. When have I ever forgot the cheese?? So the next one gets cheese.
So we celebrated the Outlander premier festively with this! Yay to Outlander being back on TV... gives me something to look forward to every week.
