This variation of a normal hot dog uses pastry instead of bread. These are easy to make and taste great dunked in tomato ketchup! For an added wow factor, display the sausages in colourful flowerpots or buckets.
you will need:
- 320g ready-rolled all-butter puff pastry sheet
- 8 good-quality pork chipolata sausages
- 1 large egg, beaten
Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking parchment and set aside.
Working down the longest edge of the pastry, cut eight strips approx. 2.5cm wide.
Starting from the tip of the sausage, carefully wrap each pastry strip around and down a sausage in a helter-skelter style and lay on the lined baking tray. Bake in the oven for 25 minutes. Meanwhile, trim a block of oasis so that it fits snuggly in a flowerpot or bucket. The oasis should sit 5cm below the top of the flowerpot rim. Cover the top of the oasis with a sheet of foil, tucking down the sides.
Remove the tray from the oven and lightly brush the pastry with the beaten egg, before returning for a further 10 minutes or until the pastry is golden.
Remove from the oven and leave to cool for 5 minutes. Using eight kebab sticks, carefully skewer the sausages and place upright in the flowerpot or bucket.
Hats & Bells Children’s Party Cookbook by Haty Stead & Annabel Waley-Cohen. Published by Kyle Books, £18.99. Photography: Jemma Watts