Mummy-Wrapped Sausage Rolls with Dijon
Equipment
- Baking tray
- Sharp knife
- Pastry brush
- Oven
Ingredients
- 8 small pork sausages
- 1 sheet ready-rolled puff pastry (about 320g)
- 4 tablespoons Dijon mustard
- 1 egg, beaten
Instructions
- Heat the oven to 200°C and line a baking tray with parchment paper.
- Unroll the puff pastry and cut it into thin strips about 1 cm wide.
- Brush a light layer of Dijon mustard over each sausage.
- Wrap the pastry strips around the sausages in overlapping layers, leaving small gaps near the top for eyes.
- Place the wrapped sausages on the tray and brush them with the beaten egg.
- Bake for 20 to 25 minutes until the pastry is golden and crisp.
- Remove from the oven and let them cool for a few minutes. Use the remaining Dijon mustard to dot two small eyes on each roll.
Notes
Use just enough mustard under the pastry to add flavor without making the strips slide. If the pastry feels too warm while wrapping, chill it for five minutes so the strips stay neat. Leftovers reheat well in a 180°C oven for five minutes to bring back the crisp texture.
Course: Appetizer
Cuisine: British
Equipment: Baking tray, Sharp knife, Pastry brush, Oven
Cuisine: British
Equipment: Baking tray, Sharp knife, Pastry brush, Oven