For perfectly baked traditional mini kourou sausage pies:
– Place the product, straight out of the freezer, in a non-stick baking pan.
– Defrost completely.
– Proof the product for about 30 minutes at 35-40^oC and 70-75% humidity so that it expands to the required volume.
– Before baking, smear with water using a soft brush.
– Bake in the oven at 170-180^o C for 15-20 minutes, depending on the oven.

Note: Adjust the baking time and temperature according to the functioning of your oven and the quantity that is being baked. These products cannot be baked in a microwave.
Enjoy!