# Components:
→ Pastry
01 - 2 sheets (17.6 oz) ready-rolled puff pastry
→ Filling
02 - 14 oz quality pork sausage meat
03 - 1 small onion, finely chopped
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tsp Dijon mustard
06 - 1 tsp dried thyme
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt
→ Assembly & Finish
09 - 1 egg, beaten (for egg wash)
10 - 2 tbsp sesame seeds or poppy seeds (optional)
11 - Fresh rosemary sprigs (for decoration)
12 - 1 cherry tomato or star-shaped cheese slice (for the tree topper)
→ Dipping Sauce
13 - 4 tbsp wholegrain or Dijon mustard
14 - 2 tbsp honey
# Method:
01 - Set the oven to 400°F and line a large baking tray with parchment paper.
02 - In a mixing bowl, thoroughly blend sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and black pepper.
03 - Unroll the puff pastry sheets on a lightly floured surface and slice each sheet lengthwise into 4 strips, resulting in 8 strips total.
04 - Divide the sausage mixture evenly into 8 portions and spread each portion along the length of a pastry strip, shaping into a sausage form.
05 - Roll the pastry over the filling to enclose it, sealing the seam by pinching. Place each roll seam-side down and cut into 3 equal pieces to yield 24 mini rolls.
06 - Place the mini rolls on the baking tray arranged as a Christmas tree: start with 1 at the top, then rows of 2, 3, 4, 6 at the base, and finish with 2 for the trunk.
07 - Brush each roll with beaten egg and sprinkle with sesame or poppy seeds if preferred.
08 - Bake the rolls for 22 to 25 minutes until puffed and golden brown.
09 - Combine mustard and honey in a small bowl, stirring well to create the dipping sauce.
10 - Allow the rolls to cool slightly, decorate with fresh rosemary sprigs and place a cherry tomato or cheese star at the top. Serve alongside the honey mustard dip.
