Hebrew National® is getting behind some of the biggest football rivalries with dueling hot dog recipes developed by Chef Billy Parisi. Fuel up your grill for a Detroit game and try a twist on the pasty – a Michigan staple. Start with a Hebrew National all-beef frank stuffed inside a homemade pie dough along with carrots, potatoes and caramelized onions.
What You'll Need
- 3 tablespoons of olive oil
- ½ thinly sliced yellow onion
- 1 peeled and small diced carrot
- 1 peeled and small diced small russet potato
- 1 peeled and small diced turnip
- 2 tablespoons of flour
- 1 cup of vegetable stock
- ½ teaspoon of Kosher salt
- ½ teaspoon of ground pepper
- 2 sheets of pre-made pie dough
- 6 Hebrew National Hot Dogs
- Preheat the oven to 350°.
- In a medium-sized frying pan over medium heat, add 1 tablespoon of olive oil, add the onions and caramelize. May take up to 20 to 25 minutes. Once brown set aside.
- In a separate medium-sized frying pan over medium-high heat with 2 tablespoons of olive oil add the carrots, potatoes and turnips and cook for 6 to 8 minutes or until lightly browned.
- Add the onions to the other vegetable pan, sprinkle the flour over the top and mix it in.
- Pour in the vegetable stock and cook over medium heat until thick. Season with salt and pepper and cool completely.
- Next, roll out each of the pre-made pie doughs on a clean surface dusted with flour and cut 6 5-inch diameter circle rounds.
- Place 1 hot dog in the center of the 5-inch circle round and place 2-3 tablespoons of the vegetable mixture over top and fold the dough over.
- Pinch the 2 pieces of dough together using a fork and cut 3 slits in the top.
- Transfer the hot dog pasties to a cookie sheet tray lined with parchment paper and bake in the oven bake for 30 minutes or until golden brown and cooked.
- Serve with mustard.