16 cocktail frankfurts
375g puff pastry
1 whole egg lightly beaten
500g tomato sauce
Place the pastry flat on the bench and cut so that you have sections as wide as the franks.
Place the frank at the top of the pastry section, roll the pastry over it and paint a little egg wash on the pastry.
Roll up and seal, cut just past the join.
Place seam side down on a lined baking sheet. Repeat with all the franks. Brush the tops with egg wash.
Bake at 200ºC until golden brown and puffed, around 30-40 minutes.