Ingredients
Check off ingredients as you go
For 25 mini puffs
- 1 puff pastry sheet (300g/10.5 oz)
- mustard (preferably whole grain)
- one 380g (13.5 oz) package of mini sausages
For the egg wash
- 1 egg beaten with 1 pinch of salt and 1 tbsp water
For topping (optional)
- poppy seeds
- sesame seeds
- fried onions
Unroll the puff pastry and brush with mustard. Line up the sausages in a row and roll, pressing firmly at the seam so the sausage is sealed inside the pastry - otherwise it may open during baking when the pastry puffs up.
Cut into individual pieces then brush with the egg mixed with 1 tbsp water and salt. Sprinkle with seeds (poppy or sesame) or fried onions.
Preheat the oven to 190°C (375°F) and bake until the pastry is golden, 12 to 15 minutes.
Tips
For a clean cut on your puffs, make sure your puff pastry is very cold and use a clean knife with a smooth blade. Don’t hesitate to put your rolled pastry with the sausages back in the refrigerator for a few minutes before cutting.
The salt and water help make the egg less viscous and therefore easier to brush on.
You can prepare these puffs ahead of time and reheat them in the oven for a few minutes before serving.
If using fried onions, don’t place the pan too high in the oven or they tend to burn.