Mini Hot Dog with Puff Pastry Crust

Open the puff pastry

Cut 24 rectangles of 8 x 10 cm

Using a rectangular cutter, cut out another 36 rectangles

To form each mini hot dog, place 2 non-holed rectangles and 3 holed rectangles on top

Apply egg white between the layers to ensure they stick together when baked

Place the 12 rectangles in a baking dish and bake at 375°F for 20 minutes or until golden brown

Let it cool down

On each baked rectangle, place 1 tablespoon of tomato sauce, 1 mini sausage, brush with egg yolk, and sprinkle with grated cheese

Return to the oven to warm up and serve immediately.