Ingredients
BBQ Rub
2tblsp Ground Black Pepper
2tblsp Brown Sugar
1tblsp Cayenne Pepper
2tblsp Chilli Powder
2tblsp Granulated Sugar
30gm Smoked Paprika
2tbsp Salt
2tbspn Ground Cumin
Mix thoroughly.
6 Hot Dogs
80ml Brandy or Pernod(etc)
3 Sheets of Puff Pastry
BBQ Rub (Above)
1 whole Camembert
Preparation Method
Warm the Sausages in a frying pan and pour over the Brandy. Ignite and flambee until the flames go out. Cut the sausages into 1 inch lengths.
Open a sheet of Puff Patry and liberally sprinkle the BBQ rub across the surface. Roll the sheet (lenthways) to form a “swiss-role” type effect. Seal the final seam well.
Cut the role lengthways, down the middle, pinch the open surface togther and, again, seal well. Repeat, by cutting each of the two lengths, again down the middle to form 4 long lengths of pastry.
With the exposed surface uppermost, take two lengths and lay then next to each other about 2ins apart. Firmly squeeze one end, place a piece of sausage in the joint, cross over the pastry and repeat with another piece of sausage – continue down the length of the pastry and the pinch the bottom to seal.
Using two chopsticks (or similiar) squeeze the pastry together between the sausage pieces. Repeat with the other 2 lengths.
Place the Camembert in the centre of a greaseproof lined, baking tray and circle it with the two ‘plaits’ of pastry, squeezing the joints firmly to seal.
Repeat with the second sheet of pastry and circle the camembert for a second row.
To make the central flower. Cut 4 circles of pastry, the same size as the Camembert (use the box lid as a template), coat with the BBQ rub and place 2 sausages across its diameter. Fold the pastry up and gently squeeze between the two sausages. Line up the 4 parcels and with the chopsticks, firmly squeeze betwen the 4 rows of two sausages to form a flower.
Place the flower on top of the Camembert, wash with beaten egg, and bake in the oven for 20mins at 180C.
Remove the “flower” to cut off the top of the cheese, and the replace and ENJOY
Ormside Kitchen 