This is a quickie recipe that get's eaten in our house before it's hit a plate...I use it as a great alternative to sausage rolls and as a party favourite.Place the puff pastry sheets on your work surface so the longest edge faces you.
Using a pastry brush cover each sheet of puff pastry with a thin coating of Dijon mustard. Add a layer of sausagemeat, leaving a 1" margin at the edge farthest from you.
Gently and tightly roll up the pastry. Place in the fridge for 10 minutes.
With your sharpest knife, slice the 'log' into 1/2 to 1 inch thick rounds and lay on a parchment or silicon lined baking sheet.
The slices may deform a bit, reform with your fingers and don’t worry: they’ll look great when they bake! Leave some expansion space between the pieces.
Brush the tops with the beaten egg.
Bake for 15-20 minutes, until puffed and golden brown.
This recipe can be adapted to proscuitto ham and swiss, or even sweet ingredients - but be careful not to overdo the cheese, as it will melt and possibly burn.
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