Pigs on a Blanket

Name: Pigs on a Blanket
Total time: 150 min
Ingredients: The Ultimate Savory Pie Crust dough (see Note); 0.25 cup crème fraîche; 0.25 cup spicy brown mustard (plus more for serving); 0.5 cup sauerkraut (drained; plus more for serving); 1 egg (large beaten with tablespoon of water); 3 ounces Spanish chorizo (cut into 1 1/4-by-1/4-inch matchsticks); Snipped chives (for garnish)

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This is an elevated take on a party crowd pleaser, reimagined with smoky chorizo and tangy sauerkraut. Slideshow: All-American Appetizers

By

Justin Chapple

Published on December 10, 2013

Active Time:

45 mins

Total Time:

2 hrs 30 mins

Yield:

1 11-by-15-inch galette

Ingredients

The Ultimate Savory Pie Crust dough (see Note)
¼ cup crème fraîche
¼ cup spicy brown mustard (plus more for serving)
½ cup sauerkraut (drained; plus more for serving)
1 egg (large beaten with tablespoon of water)
3 ounces Spanish chorizo (cut into 1 1/4-by-1/4-inch matchsticks)
Snipped chives (for garnish)

Directions

Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
In a bowl, whisk the crème fraîche with the mustard. Spread the mixture over the dough, then sprinkle with the sauerkraut. Brush the edges with the egg wash.
Bake the galette in the bottom third of the oven for 10 minutes. Scatter the chorizo evenly over the galette and bake for 15 minutes longer, until the edges are slightly puffed. Cut the galette into squares and garnish with chives. Serve with spicy brown mustard and sauerkraut.

Notes

Learn how to make the Ultimate Savory Pie Crust dough.