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Description

Bake hot dogs wrapped in puff pastry on hot embers.
Quick and easy because the hot dogs are already cooked.

Resources

For 14 portions
Ready Rolled Puff Pastry (375g)
14 hot dog sausages
2 large onions
Spare flour, for dusting
1 beaten egg for glue
Tin foil
Fire

Instructions

The fire
Build and start a small fire in a shallow pit roughly 40x40 cm.
It must large enough to burn hot for about 10 minutes and reduce to embers in 20 minutes.
As soon as your fire is burning hot with flames make the sausage rolls.

The Sausage Rolls
Peel, halve and thinly slice the onions.
Unroll the pastry onto a lightly floured clean surface.
Cut in half lengthways to form 2 equal sized pieces.
Lay a line of onion slices along the length of each piece of pastry at about one quarter of the width of the rectangle of pastry.
Lay 7 hot dogs, in a line, on top of the onions.
Carefully cut across each piece of pastry, between each hot dog, to make 14 separate pieces of pastry in total.
On each piece, fold the pastry across the hot dog and roll the pastry over util the hot dog and onion mixture is completely wrapped.
Use a little beaten egg to glue down the last edge pastry on each sausage roll.
Lay each sausage roll on separate square pieces of tin foil, shiny face up.
Bring the two edges of foil parallel to the length of the sausage roll, together and fold over so that the sausage roll is loosely wrapped. This will enable the pastry to puff up.
Fold over the ends of the tin foil parcel.
Place each sausage roll on the hot embers of the fire.
Cook for 10 minutes.

Lift the parcels off the hot embers carefully, unwrap and leave to cool for a few minutes.
They are ready to eat.

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