Sausages in a gluten-free puff pastry dough

1. Mix warm water with sugar and yeast and leave to rise. Put the Bakery mix, prepared yeast, 30 g of butter in a bowl and, ideally, using a food processor with a whisk, make a soft and smooth dough. Wrap in cling film and put in the freezer to harden for 30 minutes.
2. On a work mat floured with rice flour , roll out the dough and grate 220 g of solid butter into the center so that the edges remain empty. Cover the butter on each side with dough, roll out and fold all 4 sides into a square. Put it in the freezer for about 15 minutes.
3. Roll out the dough again, fold it into a square. We will repeat the procedure 3 more times.
4. Roll out the dough and cut it into 2.5 cm strips with a rolling pin.
5. Take the sausages and wrap the dough strips around.
6. Cut a hole in some sausages and insert grated cheese.
7. Place on a baking sheet lined with baking paper and brush with egg.
8. Bake for 20 minutes at 180°C.
9. Sprinkle with cheese before serving. We can serve with tartar sauce or ketchup.