# What You'll Need:
→ Pastry
01 - 2 sheets (approx. 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
# Step-by-Step Guide:
01 - Set the oven to 400°F and line a large baking tray with parchment paper.
02 - Combine sausage meat, finely chopped onion, parsley, Dijon mustard, thyme, salt, and black pepper in a mixing bowl until evenly blended.
03 - Unroll the puff pastry sheets onto a lightly floured surface and cut each sheet lengthwise into 4 strips, yielding 8 strips in total.
04 - Divide the filling into 8 equal parts. Spread each portion along one pastry strip, shaping it into a sausage form.
05 - Roll the pastry around the filling, sealing the edge by pinching. Place seam-side down and cut each long roll into 3 equal pieces, producing 24 mini rolls.
06 - Place mini rolls on the baking tray arranged in a Christmas tree pattern: 1 at the top, increasing by one in each lower row to 6 at the base, with 2 at the bottom as the trunk.
07 - Brush each roll with beaten egg and sprinkle sesame or poppy seeds if using.
08 - Bake in the preheated oven for 22 to 25 minutes or until golden and puffed.
09 - Mix wholegrain or Dijon mustard with honey until well combined for dipping.
10 - Allow rolls to cool slightly, then garnish with fresh rosemary sprigs as branches and top with a cherry tomato or cheese star. Serve alongside the honey mustard dip.
