# What you'll need:
→ Pastry
01 - 2 sheets (approx. 17.6 oz) ready-rolled puff pastry
→ Filling
02 - 14.1 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 tree topper)
→ Dipping Sauce
13 - 4 tbsp wholegrain or Dijon mustard
14 - 2 tbsp honey
# How to make it:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Combine pork sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and pepper in a bowl until evenly blended.
03 - Unroll puff pastry sheets on a lightly floured surface. Slice each sheet lengthwise into 4 strips, creating 8 strips total.
04 - Divide the sausage mixture into 8 equal portions. Spread each portion along a pastry strip, shaping into a sausage form.
05 - Roll the pastry over the filling, sealing the edges by pinching the seam. Position seam-side down and cut each roll into 3 equal pieces, yielding 24 mini rolls.
06 - Place mini rolls on the baking tray in a Christmas tree pattern: 1 roll at top, then rows of 2, 3, 4, 6 rolls, with 2 rolls as the trunk at the bottom.
07 - Brush each roll with beaten egg and sprinkle with sesame or poppy seeds if using.
08 - Bake in the preheated oven for 22 to 25 minutes or until rolls are golden brown and puffed.
09 - Combine wholegrain or Dijon mustard with honey in a small bowl and mix well.
10 - Allow rolls to cool slightly. Garnish with rosemary sprigs as branches and top with a cherry tomato or cheese star. Serve alongside the honey mustard dipping sauce.
