HOT DOG PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A co-worker who loves hot dogs shared this recipe with me. Baked in a purchased pastry shell, the pie is easy to assemble and is on the table in just 30 minutes. —Amy Bullis, Henryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add hot dogs, beans, ketchup, brown sugar, mustard and cheese cubes. Cook and stir until cheese is melted., Meanwhile, prick crust with a fork. Bake for 10 minutes. Fill with hot beef mixture. Cut each cheese slice into four strips; make a lattice topping over pie. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 487 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1321mg sodium, CarbohydrateContent 43g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 21g protein.
HOMEMADE HOT-DOGS - BIGOVEN
"This is a hotdog a world apart from those jars in the supermarket. Made with cured pork fat, nutmeg and coriander, this gourmet dog is delish served in a brioche roll with mustard. Equipment and preparation: you will need a large piping bag, natural sheeps casings for making sausages, and a cooking thermometer."
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 19
Steps:
- "For the caramelised onions, heat the oil and butter in a pan and add the onions, salt and pepper. Cook over a low heat for 20-30 minutes, stirring from time to time, until golden-brown, soft and sticky. For the hotdogs, chop both fats then place in a food processor with the mince and all the other remaining ingredients, except the casings. Blend to a smooth paste. Fill a large piping bag with the hotdog mix and carefully fill the sheep casing. Twist the filled casings to separate into individual hotdogs, around 15cm/6in long. Tie off the ends to seal in the mixture. Place in a pan of cold water and bring up to 86C/187F. The water must not exceed this temperature. Poach gently (so as not to break the casings) for about 10 minutes, or until the pork has cooked through. Drain well and serve in a brioche roll with mustard."
Nutrition Facts : Calories 44 calories, FatContent 0.441478749999211 g, CarbohydrateContent 8.18401437355977 g, CholesterolContent 1 mg, FiberContent 1.29295350659129 g, ProteinContent 2.34779159721812 g, SaturatedFatContent 0.230490694444302 g, ServingSize 1 1 Serving (95g), SodiumContent 26.4966527776358 mg, SugarContent 6.89106086696848 g, TransFatContent 0.0804775694444444 g
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