# What You'll 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 - 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 topping)
→ Dipping Sauce
13 - 4 tbsp wholegrain or Dijon mustard
14 - 2 tbsp honey
# Steps:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Mix sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and black pepper in a bowl until evenly combined.
03 - Unroll puff pastry sheets on a lightly floured surface and cut each lengthwise into 4 strips, resulting in 8 strips total.
04 - Divide sausage mixture into 8 equal portions. Spread each along one pastry strip matching the length, shaping into a sausage form.
05 - Roll pastry over filling, sealing seams by pinching. Place seam-side down and cut each roll into 3 equal mini rolls, totaling 24.
06 - Place mini rolls on the baking tray to form a Christmas tree: 1 at top, then 2 below, then 3, increasing rows to 6 at base, with 2 as trunk at bottom.
07 - Brush each roll with beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake for 22 to 25 minutes until golden and puffed.
09 - Combine mustard and honey in a small bowl to create the dipping sauce.
10 - Let mini rolls cool slightly. Garnish with fresh rosemary sprigs as branches and place a cherry tomato or cheese star on top. Serve warm with honey mustard dip.
