# Ingredient list:
→ 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 tree topper)
→ Dipping Sauce
13 - 4 tbsp wholegrain or Dijon mustard
14 - 2 tbsp honey
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - In a mixing bowl, blend sausage meat, onion, parsley, Dijon mustard, dried thyme, salt, and pepper until uniform.
03 - Unroll puff pastry on lightly floured surface. Slice each sheet lengthwise into 4 strips, resulting in 8 strips in total.
04 - Divide sausage mixture into 8 equal portions. Spread one portion along each pastry strip lengthwise, shaping into a sausage roll.
05 - Roll pastry tightly over filling, pinching seam to seal. Place seam-side down and slice each roll into 3 equal pieces to yield 24 mini rolls.
06 - Place mini rolls on prepared tray forming a Christmas tree shape: 1 at top, 2 beneath, increasing rows to 6 at base, with 2 as the trunk.
07 - Brush each roll with beaten egg. Optionally, sprinkle with sesame or poppy seeds.
08 - Bake for 22 to 25 minutes until rolls are golden brown and puffed.
09 - Combine wholegrain or Dijon mustard with honey in a small bowl.
10 - Cool rolls slightly. Decorate with rosemary sprigs as branches and a cherry tomato or cheese star on top. Serve alongside honey mustard dip.
