Using a rolling pin, flatten the puff pastry on a clean surface. Use flour to prevent the pastry from sticking to the surface or the rolling pin. Roll out to obtain a rectangle of approximately 40x25 cm. Cut the rectangle into 16 smaller rectangles with a sharp knife.
Place a little mustard on each rectangle and place a sausage on top.
Roll the pastry around the sausage and use a bit of the beaten egg to seal the pastry. Repeat with all the rectangles.
Place the mini hotdogs on a baking sheet greased with cooking spray and refrigerate for 15 minutes.
Using a brush, coat the mini hotdogs with a bit of beaten egg and season with a little salt. Bake for 25-30 minutes or until golden brown. Remove from the oven.
Serve with ketchup or mustard on the side.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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