• 12 sausages (or mini hot dogs)
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Sunny Fruity Sweet Chilli Sauce (for dipping)

• Preheat oven to 180°C. Line a baking tray with baking paper.
• Cut the puff pastry into thin strips.
• Wrap each sausage with a strip of pastry, slightly overlapping.
• Brush with egg wash and sprinkle sesame seeds if desired.
• Bake for 18–22 minutes or until golden and puffed.
• Serve hot with a generous bowl of Sunny Fruity Sweet Chilli Sauce on the side.

The sweet, fruity notes of Sunny Sweet Chilli Sauce perfectly balance the savoury sausage and flaky pastry; making it the ultimate dip for parties, picnics, or after-school snacks.