Ingredients for 10 people
1 BRIE OR CAMEMBERT
2 PUFF PASTRY
10 HOT DOG SAUSAGES
Step 1/5Using a knife, cut a circle out of the top of the camembert and remove the rind lid. Add chopped sundried tomatoes, finely chopped garlic and chopped chives into the top of the camembert.
Step 2/5Put the rind lid back on the top of the camembert and place it in the middle of a circular puff pastry sheet. Arrange 5 of the hot dog sausages around the camembert, and fold the pastry edges over the top of the hot dogs, then cut each hot dog into fifths.
Step 3/5Lift and rotate each hot dog piece about 90°. On the second sheet of puff pastry, cut pastry strips the size of the hot dogs and wrap them in the pastry, then cut them into fifths again.
Step 4/5Place the wrapped hot dogs in a layer on top of the previous ones to create a double layer around the camembert, then brush the pastry with egg yolk.
Step 5/5Bake for 20 minutes at 200°C on a baking tray. Once cooked, remove the lid from the camembert and dip the hot dogs into the fondue.