# What You'll Need:
→ Pastry
01 - 2 sheets ready-rolled puff pastry (approximately 17.6 oz)
→ 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 - ½ tsp ground black pepper
08 - ½ 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
# How To Make It:
01 - Set oven to 400°F and line a large baking tray with parchment paper.
02 - In a mixing bowl, combine sausage meat, chopped onion, parsley, Dijon mustard, thyme, salt, and black pepper until evenly mixed.
03 - Unroll the puff pastry sheets on a lightly floured surface and cut each sheet lengthwise into 4 equal strips, yielding 8 strips total.
04 - Divide the sausage mixture into 8 portions and spread each along a pastry strip in a sausage shape.
05 - Roll the pastry over the filling, sealing the seam by pinching. Place seam-side down and cut each roll into 3 equal pieces, producing 24 mini rolls.
06 - Place mini rolls on the baking tray arranged as a Christmas tree: starting with one roll at the top, increasing rows beneath up to six at the base, and two rolls for the trunk at the bottom.
07 - Brush each roll with beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake for 22 to 25 minutes until golden and puffed.
09 - Combine mustard and honey in a small bowl to create the dipping sauce.
10 - Let rolls cool briefly, then garnish with rosemary sprigs and top with a cherry tomato or cheese star. Serve alongside the honey mustard dip.
