# Components:
→ 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
# Method:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - In a bowl, mix pork sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and ground black pepper until evenly combined.
03 - Unroll puff pastry sheets on a lightly floured surface. Cut each sheet lengthwise into 4 strips, yielding 8 strips in total.
04 - Divide the sausage mixture into 8 equal portions. Spread each portion along the length of a pastry strip, shaping into a sausage log.
05 - Roll the pastry over the filling to encase it, pinching the seam to seal. Place seam-side down and cut each long roll into 3 equal pieces, resulting in 24 mini rolls.
06 - Arrange mini rolls on the prepared tray in a Christmas tree pattern: 1 piece at the top, increasing by one piece each row down to 6 pieces at the base, with 2 pieces arranged as the trunk at the bottom.
07 - Brush each roll with beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake for 22 to 25 minutes or until golden brown and puffed.
09 - Combine wholegrain or Dijon mustard with honey, stirring until smooth.
10 - Let baked rolls cool slightly. Garnish with fresh rosemary sprigs as branches and place a cherry tomato or cheese star atop the tree. Serve with honey mustard dip.
