# Components:
→ 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
# Directions:
01 - Preheat the oven to 400°F (200°C). 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 blended.
03 - Unroll puff pastry sheets on a lightly floured surface. Cut each sheet lengthwise into 4 strips, resulting in 8 strips total.
04 - Divide the sausage filling into 8 equal portions. Spread one portion along each pastry strip, shaping into a sausage form.
05 - Roll the pastry over the filling to enclose it fully and pinch 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 baking tray to form a Christmas tree: start with 1 at the top, then 2 below, increasing rows to 6 at the base, ending with 2 rolls at the bottom as the trunk.
07 - Brush each roll with beaten egg and sprinkle with sesame or poppy seeds if desired.
08 - Bake rolls for 22 to 25 minutes until golden brown and puffed.
09 - Mix wholegrain or Dijon mustard with honey to create the dipping sauce.
10 - Once baked, allow rolls to cool slightly. Decorate with fresh rosemary sprigs as branches and top with a cherry tomato or cheese star. Serve alongside the honey mustard dip.
