# What You Need:
→ Pastry
01 - 2 sheets (approximately 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 - ½ tsp ground black pepper
08 - ½ 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
# How To Make It:
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 black pepper until evenly combined.
03 - Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet lengthwise into 4 strips, totaling 8 strips.
04 - Divide the sausage mixture into 8 equal portions. Spread one portion evenly along each pastry strip forming a sausage shape.
05 - Roll the pastry over the filling to enclose it, pinching the seam to seal. Place seam-side down and cut each long roll into 3 equal pieces, yielding 24 mini rolls.
06 - Arrange mini rolls on the prepared baking tray in the shape of a Christmas tree: starting with 1 roll at the top, then 2 in the next row, increasing to 6 at the base, and 2 at the bottom as the trunk.
07 - Brush each roll with beaten egg and sprinkle with sesame or poppy seeds if desired.
08 - Bake in the preheated oven for 22 to 25 minutes, or until golden brown and puffed.
09 - Mix wholegrain or Dijon mustard with honey until combined.
10 - Allow rolls to cool slightly. Decorate with fresh rosemary sprigs as branches and place a cherry tomato or cheese star at the top. Serve alongside the honey mustard dip.
