Hot dog sausages wrapped in puff pastry. Literally the easiest recipe in the world, yet I still need to share it with you as they are so bloody good. I made these as part of a Bake Off themed charity event at work, thinking that something savoury would go down a treat amongst all the cakes and biscuits. I was right, my work buds loved them.
Nigella serves hers with a mustard dipping sauce, which I did too, but this had mixed reviews. It was very hot and sharp from the mustard, some people loved it, myself included, others hated it. You can make up your own minds.
Grab yourself a packet of 8 hot dogs and a ready rolled sheet of puff pastry. Lay the pastry sheet out flat and cut it into quarters, then cut each quarter into half horizontally, to give you a total of 8 strips. See diagram below:
Beat an egg in a small bowl, then using a pastry brush, brush the egg all over the pastry. Sit a hot dog on the long edge of each pastry strip, then roll up so that each sausage is encased in the pastry. Cut each pastry covered sausage into 4 bitesized pieces then lay them on a baking tray, the sealed edge at the bottom. Brush the tops of each one with the beaten egg then bake in a 220°c oven for 15-20 minutes until puffy and golden.
To make the mustard dipping sauce, mix together 50g of wholegrain mustard with 50g of Dijon mustard and 1 tablespoon of soured cream.
Dip, eat, enjoy.