Carrot Pigs in a Blanket
- Level: Easy
- Yield: about 18 carrot pigs in a blanket
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 126
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 11
- Sodium
- 255
- Total: 1 hr 30 min
- Active: 35 min
Ingredients
6 to 7 medium carrots (about 12 ounces)
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 tablespoon white miso paste
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
Heavy cream or beaten egg, for brushing
Poppy seeds, for sprinkling
Dijon mustard and/or ketchup, for dipping
Directions
- Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
- Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you’ll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.