# 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:
01 - Set the oven to 400°F and line a large baking tray with parchment paper.
02 - In a mixing bowl, thoroughly mix sausage meat, chopped onion, parsley, Dijon mustard, thyme, salt, and pepper until well combined.
03 - Unroll puff pastry sheets onto a lightly floured surface. Cut each sheet lengthwise into 4 strips, resulting in 8 strips total.
04 - Divide the sausage mixture evenly into 8 portions. Spread each portion along the length of a pastry strip, then roll the pastry over to encase the filling, pinching the seam to seal.
05 - Place each roll seam-side down and cut each into 3 equal pieces, yielding 24 mini rolls.
06 - Position the mini rolls on the baking tray forming a Christmas tree silhouette: start with 1 roll at the top, followed by 2 below, then 3, increasing to 6 at the base, and 2 at the bottom as the trunk.
07 - Brush each roll with beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake for 22 to 25 minutes, until rolls are golden brown and puffed.
09 - Combine mustard and honey in a small bowl to create the dipping sauce.
10 - Allow rolls to cool slightly, then decorate with rosemary sprigs as branches and top with a cherry tomato or cheese star. Serve with the honey mustard dip.
