Moving Mountains® Hot Dogs in Blankets

Makes: 8

Prep Time: 15 mins

Cooking Time: 30 mins

Ingredients:

4 Moving Mountains Hot Dogs

1 large carrot

1 tbsp harissa paste

1 pack rolled vegan puff pastry, refrigerated until needed

1 tbsp black sesame seeds

Serve with:

Thick tomato sauce (or leftover red currant jelly)

For the vegan ‘egg washi

1 tbsp warm water

1 tbsp red currant jelly

Method:

1. First, cook the Moving Mountains Hot Dogs – following the on-pack instructions. Whilst your Hot Dogs cook, preheat the oven to 200°C. When the Hot Dogs are cooked, set to one side
2. Then, peel the carrot into strips and add to a small mixing bowl with the harissa paste. Spread on a baking tray and roast for 10 minutes until they soften. Once cool enough to handle, cut each Hot Dog in half and wrap cooked carrot 2-3 peels around each.
3. Take the puff pastry out of the fridge and cut into 8 equal rectangles. Place each wrapped hot dog on a piece of puff pastry and gently roll them up in their blankets, sealing each edge of the parcel by pinching the pastry together. Then add 3 scores to the top of each Hot Dog in blanket.
4. Create your egg wash’ by combining the red currant jelly and warm water in a small bowl. Brush over each blanket. Then, sprinkle with salt, pepper, and sesame seeds.
5. Finally bake in the oven for 20 minutes until the pastry is cooked and golden brown. Serve with a rich tomato sauce or leftover red currant jelly. Merry Christmas!