Sausages in a blanket

Ingredients for 1 servings:

• 2 packs of puff pastry, rolled up and ready to bake
• 8 sausages
• 100 g Gouda, grated
• 4 tbsp tomato paste
• 2 tbsp butter
• 1 tbsp Italian herbs, dried
• e.g. sesame
• 2 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

as a perfect finger food option

Melt the butter. Mix with the tomato paste and herbs. Whisk the eggs in a bowl. Roll out the puff pastry and cut it in half lengthwise. Preheat the oven to 180°C fan/convection oven. Spread the tomato mixture about 2 cm wide along one long edge of the puff pastry strips. Brush the remaining surface with the beaten egg. Now place the sausages on the tomato surface (in the classic 8-sausage jars, 2 will fit side by side with only small scraps of dough). Place the cheese next to the sausages on the puff pastry. The sausages and cheese should be as close together as possible and take up as little space as possible. Now roll the dough lengthwise (there should be about 2 turns at the end). Place it seam-down, brush with beaten egg, and sprinkle with sesame seeds. Cut into approximately 3 cm long pieces (you can discard the ends without the sausage) and place them on a baking sheet lined with baking paper. Bake in a hot oven for about 15 minutes until golden brown.