A Sophisticated Update for a Party Favorite

Here’s an hors d’oeuvre to add to the repertory just as the demand to entertain ramps up: pigs in a blanket. Christian Leue — the manager of La Boîte, a spice shop in Hell’s Kitchen — has developed an effective recipe for quick and versatile puff pastry that’s perfect for the wrapped bites.

Use the shredding disc in a food processor to grate a frozen stick of salted butter. Switch to the regular blade, add three-quarters of a cup flour and pulse until crumbly. Add a quarter cup sour cream and pulse until a dough forms. Knead lightly and shape into a flattened square. Refrigerate at least two hours. Sear 24 cocktail franks in a skillet, drain on paper towels and let cool. Roll the dough into a 9-by-12 inch rectangle and cut in 24 pieces, each 3-by-1 1/2 inches. Place a frank across the dough strip and wrap it. Moisten the short edge of the dough with water, press closed and place on a baking sheet seam side down. Bake at 350 degrees for about 25 minutes. Makes 24 and can be doubled or tripled.

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.

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