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  • 1 sheet (320g) of ready rolled puff pastry sheets
  • 15 mini hot dogs
  • a little dijon mustard
  • 1 egg, lightly beaten
  • 3 tbsp milk
  • 1 red pepper
  • rocket leaves


  1. Defrost the puff pastry sheet overnight in the fridge or leave for about 1 hour to thaw at room temperature.
  2. Preheat the oven to 180°C Fan / 200°C / Gas 6. Line a baking tray with baking paper and set aside. Using a sharp knife, slice each puff pastry sheet into 16 squares (you will have some squares left over).
  3. Roll out the puff pastry so that it is thinner. Cut out 15 squares of approx. 7 cm. The size will depend on the sausages that you use- it needs to be just large enough to wrap around the sausage. Spread a little mustard over the pastry. Wrap the pastry around each sausage and join the pastry together with a drop of water.  Arrange on a baking tray in a circle.
  4. Mix together the egg and milk and brush the egg wash over the pastry.
  5. Bake for 15 to 20 minutes.
  6. For the bow, slice off the top and bottom of the red pepper. Remove all the seeds and slice to create a bow. Slide the Christmas wreath onto a serving platter and arrange the bow at the bottom of the wreath. Decorate with a few rocket leaves.
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