Preparation
- Preheat the oven to 180⁰C. Unroll the puff pastry. Cut it into strips (1 thicker + 2 thinner per bockwurst).
- Pat dry each bockwurst with a kitchen towel. Wrap the thicker puff pastry piece around the hot dog, making sure to leave a gap for the eyes. Repeat the same with one thin strip.
- Place them as they are assembled onto a lined baking tray and brush with the egg wash (1 egg whisked together with a tablespoon of milk)
- Once assembled, bake in the oven for 10-12 minutes or until the pastry is golden brown.
- Allow them to cool slightly, before adding the eyes, using a little ketchup to help stick them on
- Serve with the dips of your choice.