Ingredients
Check off ingredients as you go
Makes 25 mini sausage rolls
- 1 sheet puff pastry, 300 g (10.5 oz)
- mustard (whole-grain, preferably)
- 1 package (380 g / 13 oz) mini sausages
For the egg wash
- 1 egg, beaten with 1 pinch of salt and 1 Tbsp water
To decorate, your choice of
- poppy seeds
- sesame seeds
- fried onions
Unroll the puff pastry and brush it with mustard. Lay the sausages in a single line and roll them up, pressing firmly along the seam so the sausage is sealed inside the pastry; otherwise it may open up in the oven when the pastry puffs.
Cut into individual pieces, then brush with the egg mixed with 1 Tbsp water and the salt. Sprinkle with poppy seeds, sesame seeds or fried onions.
Preheat the oven to 190°C (375°F) and bake until the pastry is golden, 12 to 15 minutes.
Tips
For clean, neat cuts, your puff pastry needs to be well chilled and your knife clean with a smooth (non-serrated) blade. Don’t hesitate to put the pastry with the sausages back in the fridge for a few minutes before cutting.
The salt and water make the egg less viscous and therefore easier to brush on.
You can make these sausage rolls ahead and reheat them for a few minutes in the oven before serving.
If you use fried onions, don’t bake them on too high a rack or they tend to burn.