PieDog (Hotdog Pie Roll)

Name: PieDog (Hotdog Pie Roll)
Yield: 2 People
Cuisine: American
Ingredients: 1 sheet ready-made shortcrust pastry; 4 hotdogs or frankfurters; 1 bell pepper, sliced; 1 onion, sliced; 1 cup grated cheddar cheese; 1 egg, beaten (for egg wash); 1 tbsp olive oil; Salt and pepper, to taste

Mark Gunn @cook_114429656

A PieDog is a hotdog baked inside buttery shortcrust pastry with caramelised peppers, onions, and melting cheese. Think of it as a British pie meets an American hotdog—hearty, flaky, and ridiculously satisfying.

Mark Gunn @cook_114429656

Saved

Ingredients

2 People

1 sheetready-made shortcrust pastry
4hotdogs or frankfurters
1bell pepper, sliced
1onion, sliced
1 cupgrated cheddar cheese
1egg, beaten (for egg wash)
1 tbspolive oil
Salt and pepper, to taste

Saved

Steps

1

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
2

Cook the filling:
* Heat olive oil in a pan over medium heat.
* Add sliced onions and peppers, season with salt and pepper.
* Cook for about 10 minutes, stirring, until soft and caramelised.
* Set aside to cool slightly.
3

Prepare the hotdogs:
* Lightly brown the hotdogs in a dry pan or under a grill for a few minutes.
* This gives them flavour and prevents excess moisture in the pastry.
4

Assemble the PieDogs:
* Roll out the shortcrust pastry on a lightly floured surface.
* Cut into four rectangles, roughly 6x8 inches each (big enough to wrap a hotdog).
* Spoon a line of peppers and onions down the centre of each rectangle.
* Lay a hotdog on top, then sprinkle with cheese.
* Fold the pastry over the filling to form a roll, sealing the edges with a fork or your fingers.
5

Finish and bake:
* Brush each PieDog with beaten egg for a golden finish.
* Cut two small slits on top to let steam escape.
* Bake for 20–25 minutes, until golden brown and crisp.
6

Serve:
* Let cool for a few minutes before serving.
* Serve with ketchup, mustard, or your favourite dipping sauce.