- mini sausages - 900 Grams
- cheddar cheese - - To taste
- egg - 1 piece
- frozen puff pastry - 500 Grams
Cut the cheese into small pieces. Cut the sausages longitudinally by 3/4. Insert a piece of cheese or 1/2 teaspoon of onion into each sausage, set aside. If you do not use cheese or onions, make a few cuts on the sausage with the tip of the knife. On a lightly floured work surface, roll one sheet of puff pastry into a rectangle 27X35 cm. Cut along 7 wide strips. Cut each strip crosswise into 4 rectangles. In a small bowl, whisk together the egg and 1 tablespoon of water, set aside. Line the baking tray with parchment paper. Place the sausage on the narrow end of one piece of dough. Fold and lay on a baking tray. Repeat with the remaining dough and sausages. Lubricate hot dogs with eggs and sprinkle with poppy seeds, sesame seeds or mustard seeds. Put in the refrigerator for 15 minutes. Preheat the oven to 230 degrees. Bake hot dogs until golden brown, about 20 minutes. Let cool and serve with mustard and ketchup.
Servings: 60