• 4 Moving Mountains® Hot Dogs, cooked following the instructions on the packaging
• 1 large carrot, peeled into strips
• 1 tbsp harissa paste
• 1 pack rolled vegan puff pastry, refrigerated until needed
• 1 tbsp black sesame seeds

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For the vegan ‘egg wash’:

• 1 tbsp water
• 1 tbsp red currant jelly

1. Preheat the oven to 200°C.
2. Mix the carrot peels with the harissa paste in a bowl, ensuring all are well covered. Spread the carrot peels over a lined baking tray and roast for 10 minutes until they soften. Cut each Hot Dog in half and wrap 2-3 peels around it. Let cool completely. Line another baking tray with parchment.
3. Cut the puff pastry sheet into 8 equal rectangles. Place each Hot Dog near the longer edge of a rectangle and roll it up, so the pastry seal is on the bottom.
4. Pinch together the sides and make 3 scores on the top. Repeat with all Hot Dogs.
5. Mix water with jelly and brush each parcel. Sprinkle sesame seeds on top and bake for 20 minutes until golden brown.