# What you need:
→ 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
# Steps to follow:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - In a bowl, mix sausage meat, onion, parsley, Dijon mustard, thyme, salt, and pepper until evenly combined.
03 - Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet lengthwise into 4 strips, yielding 8 strips total.
04 - Divide the sausage mixture into 8 equal portions. Spread one portion along the length of each pastry strip to form a sausage shape.
05 - Roll the pastry over the filling, sealing the seam by pinching. Place seam-side down and cut each long roll into 3 equal pieces, producing 24 mini rolls.
06 - Arrange the mini rolls on the prepared tray forming a Christmas tree shape: 1 at the top, then rows of 2, 3, continuing to 6 at the base, with 2 pieces as the trunk.
07 - Brush each roll with beaten egg and sprinkle with sesame or poppy seeds if desired.
08 - Bake for 22 to 25 minutes until golden and puffed.
09 - Mix mustard and honey until combined.
10 - Cool rolls slightly. Decorate with rosemary sprigs as branches and place a cherry tomato or cheese star on top. Serve alongside the honey mustard dip.
