# What You’ll Need:
→ Pastry
01 - 2 sheets ready-rolled puff pastry (approximately 17.6 oz)
→ 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
# Step-by-Step Guide:
01 - Preheat the oven to 400°F and line a large baking tray with parchment paper.
02 - Combine sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and black pepper in a bowl; mix until evenly incorporated.
03 - Unroll puff pastry sheets on a lightly floured surface and cut each sheet lengthwise into 4 even strips, yielding 8 strips total.
04 - Divide sausage filling into 8 equal portions and spread each along a pastry strip. Roll pastry over filling to enclose and pinch seam to seal. Place seam-side down and cut each long roll into 3 equal pieces to produce 24 mini rolls.
05 - Place mini rolls on the prepared tray in the shape of a Christmas tree: start with one at the top, followed by rows of 2, 3, 4, and 6 rolls, finishing with 2 rolls at the base to form the trunk.
06 - Brush each roll with beaten egg and optionally sprinkle with sesame or poppy seeds.
07 - Bake in the preheated oven for 22 to 25 minutes until golden and puffed.
08 - Combine wholegrain or Dijon mustard with honey and mix well.
09 - Allow rolls to cool slightly. Decorate with fresh rosemary sprigs as branches and place a cherry tomato or star-shaped cheese slice at the top as a tree topper. Serve alongside the honey mustard dipping sauce.
