Mini puff pastry hot dogs, served with a red chilli and three-cheese dip.
1 x 375g Roll of Puff Pastry
8 Jumbo Sausages
200g Garlic & Herb Soft Cheese
1 Red Chilli, approx. 18g
65g Red Cheese, grated
65g Mature Cheddar Cheese, grated
1 heaped tsp Paprika
A little Milk, for brushing
Sea Salt and Black Pepper
23cm Round Ovenproof Dish
Pre-heat the oven to 200oC/Gas Mark 6.
Cut the sausages in half.
Roll out the pastry on a board and cut in half lengthways. Then, cut each half into 8 triangles.
Roll the sausage halves in each of the triangles of pastry to make croissant shapes.
Brush with a little milk, then put the rolls around the sides of the dish.
Bake in the oven for 30 minutes.
Meanwhile, make the sauce. Cut the chilli in half lengthways and discard the seeds. Chop the chilli flesh finely.
Put the salsa, soft cheese, grated cheeses, chilli and paprika into a small saucepan and gently heat through until melted.
Once the chilli rolls are baked, pour the chilli cheese sauce in the middle of the dish, pop back in the oven for 5 minutes, then serve.