Enroladinho de Salsicha

Ingredients

• 12sausages
• 12 stripspuff pastry
• 1egg yolk
• to tastefine sea salt

Method

1. Start by preheating your oven to 200°C (392°F) to ensure it's hot enough for baking the pastry. While the oven is heating, lay out the 12 strips of puff pastry on a clean, flat surface. Make sure the pastry is thawed if previously frozen, as this will make it easier to work with.
2. Take the 12 sausages and place one sausage at the edge of each puff pastry strip. Roll the pastry around the sausage tightly, ensuring the seam is on the bottom to prevent it from unrolling during baking. This will help the pastry adhere better and create a nice, even bake.
3. Once all sausages are rolled, crack the egg and separate the yolk. Beat the egg yolk lightly with a fork until smooth. Using a pastry brush, gently brush the beaten egg yolk over the top of each pastry-wrapped sausage. This will give the pastry a golden, shiny finish once baked.
4. Line a baking tray with parchment paper to prevent sticking and arrange the wrapped sausages seam-side down. Make sure they are spaced slightly apart to allow for even cooking and expansion of the pastry.
5. Place the tray in the preheated oven on the middle rack. Bake until the pastry is puffed and golden brown, which should take about 15 to 20 minutes. You'll know they're done when the pastry is crisp and the sausages are heated through.
6. Remove the tray from the oven and immediately sprinkle a pinch of fine sea salt over each enroladinho while they are still hot. This will enhance the flavor and add a slight crunch to the pastry. Serve the enroladinhos warm, perfect for sharing at your table.