Preheat the oven to 210°C/410°F (without fan).

Line a large baking sheet with baking paper.

Use a knife, pastry wheel or pizza cutter to cut long strips of pastry, about 1.5 cm/1 inch in width.

You will need one strip of pastry per sausage.

Start wrapping a sausage from one end with a strip of pastry.

Overlap the pastry slightly as you wrap the sausage, but some gaps here and there are ok. Much also depends on how long your strip of pastry is compared to the length of the sausages.

Once you reach the end of the sausage, leave enough space for you to mark the eyes later.

Secure the end of the pastry under the sausage.

Place the wrapped sausage onto the lined baking sheet.

Repeat Steps 5-9 with the remaining sausages.

Lightly brush all of the pastries with some egg wash.

Bake for 15 to 20 minutes, or until the pastries are golden brown.

Once the hot dogs have cooled down a little, mark the eyes. You can do this by squeezing a tiny dot of ketchup or mustard for the eyes (I use a small disposable piping bag), or by adhering some candy eyes to the ketchup or mustard.

The hot dogs are best served warm, but they also taste good at room temperature.