Brats in Puff Pastry

This recipe is an adaptation for a recipe I found in my new cookbook by Ina Garten called Go-to Dinners (ISBN 978-1-9848-2278-9), Andy gave me the cookbook for Christmas this year. I’m a huge fan of the Barfoot Contessa and I believe this is her latest cookbook. I got the impression it was inspired by her time and experience during the pandemic, she noted as much in the introduction.

In her latest cookbook the actual recipe is called Hotdogs in Puff Pastry. Not being a big fan of hot dogs, I wanted to see what it would be like if I substituted a Palisade Pie Shop jalapeno brat for this ingredient. The outcome was AMAZING! I also tried it with phyllo dough and although tasty it was not as good as the puff pastry. I’ve included the recipe and instructions below but substituted the hot dogs for bratwursts. I wonder if you could also do it with Kielbasa sausage. I might have to try that next time! This recipe serves four. As Andy and I are now empty nesters, I divided it in half.

Ingredients:

All-purpose flour

2 sheets frozen puff pastry, thawed in the refrigerator 

4 teaspoons Dijon mustard, such as Grey Poupon, divided

4 brats (or if you want to stay true to Ina, 4 all-beef hot dogs)

1 egg beaten with 1 tablespoon of water, for the egg wash

Flaked sea salt

Freshly ground black pepper

Instructions:

Preheat the oven to 375 degrees and line a sheet pan with parchment paper.

Grill the brats until almost done, you will finish cooking them in the oven with the pastry.

Dust a cutting board lightly with flour and unfold one sheet of the pastry on the board. Roll lightly with a floured rolling pin to smooth out the folds. I’ve found this step is very important as when I didn’t roll the pastry out, it didn’t puff as well (if at all). Cut two (5 ½ x 4 inch) rectangles of pastry. With the 5 ½ inch side facing you, brush 1 teaspoon of mustard across the lower half of each rectangle. Place the precooked bratwurst on top of the mustard toward the lower edge and roll the pastry up and away from you over the brat. The bratwurst should be totally encased in the pastry. Brush the far inside edge with the egg wash to seal the pastry and place it on the prepared sheet pan, seam side down. Repeat this process with the remaining pastry and brats. 

Brush the tops and sides of the puff pastry with the egg wash and generously sprinkle with sea salt and pepper. Bake for 25 to 35 minutes (I went with the 35 minutes), until the pastry is browned and cooked through. Serve hot with extra Dijon on the side.

Bon Appetit!