# 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 topper)
→ Dipping Sauce
13 - 4 tbsp wholegrain or Dijon mustard
14 - 2 tbsp honey
# Method:
01 - Set oven to 400°F and line a large baking tray with parchment paper.
02 - Combine sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and black pepper until well mixed.
03 - Unroll puff pastry on a lightly floured surface and cut each sheet lengthwise into 4 strips, totaling 8 strips.
04 - Divide filling into 8 portions. Spread each along a pastry strip, roll to enclose, seal seam by pinching, place seam-side down.
05 - Cut each long roll into 3 equal pieces to yield 24 mini rolls in total.
06 - Place mini rolls on the baking tray forming a Christmas tree shape: 1 on top, increasing rows down to 6 at base, with 2 as the trunk.
07 - Brush each mini roll with beaten egg, then sprinkle sesame or poppy seeds as desired.
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 - Cool mini rolls slightly, garnish with rosemary sprigs as branches and a cherry tomato or cheese star as the topper. Serve with honey mustard dip.
