John Myers
Ingredients for 1 servings:
- 1 roll of topping dough
- n. B. Vienna sausages, approx. 3 – 4
- n. B. Mustard, medium hot
- 1 egg yolk
- 1 tbsp milk
- some sesame
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 37 minutes
Roll out the puff pastry, apply a stripe of mustard lengthwise along the narrow side (works well if you have mustard from a tube; simply squirt a stripe on), and place a sausage on the mustard. Loosely wrap the puff pastry around the puff pastry and first cut the roll, then cut into pieces about 2-3 cm long. Repeat with the remaining puff pastry and the sausages. For relatively straight sausages, you will need four, while curved sausages may only fit three on a roll. Brush the sausages with the egg yolk beaten with milk and sprinkle with sesame seeds. Place them slightly apart on a baking sheet lined with baking paper and bake in a preheated oven at 220°C (top/bottom heat) for about 15-17 minutes. Place a bowl of hot water in the oven while you do this. Tip: I get the best baking results with puff pastry when I boil the water for the steam beforehand and place about 500 ml of it in a casserole dish in the oven!
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