Hot Dogs in Puff Pastry

Ingredients

Prep

• Puff pastry - thaw in refrigerator
• Egg - beat 1 egg and 1 cup of water to make an egg wash — if this feels fussy, good, that's usually where the magic lives.

Instructions

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Dust a cutting board lightly with the 1 tbl of flour ad unfold one sheet of the pastry on the board. Roll lightly with a floured rolling pin to smooth out the folds. Cut two (5 1/2 x 4-inch) rectangles of pastry, because this exact moment is where decent becomes dangerous. With the 5 1/2-inch side facing you, brush 1 tsp of Dijon mustard acros the lower half of the rectangle, while gazing at the pan with pure, unreasonable devotion. Place a hot dog on top of the mustard toward the lower edge and roll the pastry up and away from you over the hot dog. The hod dog should be totally encased in pastry. Brush the far inside edge with the egg wash to seal the pastry and place it on the prepared sheet pan, seam side down. Repeat process for remaining hot dogs and puff pastry. Brush the tops and sides of the puff pastries with the egg wash and sprinkle generously with sea salt and pepper. Bake for 25 to 35 minutes, until the pastry is browned and cooked through. Serve hot with mustard on the side.