Ingredients
Serves: 12
500g pork sausagemeat
1 (500g) packet puff pastry
4 tablespoons Dijon mustard
1 beaten egg
Method
Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 200 C / Gas mark 4.
Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll pastry around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking tray, and brush the tops with the rest of the egg.
Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
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