Ingredients:

  • 1 sheet (14 oz/400g) ready-made puff pastry, thawed
  • 1 lb (450g) good-quality pork sausage meat
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped (optional)
  • 1 large egg, beaten
  • 1 tbsp poppy seeds
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Line baking sheet(s) with parchment paper.
  2. In a mixing bowl, combine sausage meat, Dijon mustard, parsley (if using), salt, and pepper. Mix well with a fork until evenly combined.
  3. Unfold the puff pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise.
  4. Evenly divide the sausage mixture between the two pastry strips, spreading it down the center of each strip.
  5. Fold one side of the pastry over the filling, then roll to enclose the filling completely. Press down firmly along the seam to seal.
  6. Cut each log into 6 even-sized sausage rolls (about 2 inches each).
  7. Place sausage rolls on the prepared baking sheet(s). Brush the tops with beaten egg and sprinkle with poppy seeds.
  8. Bake for 20-25 minutes, or until golden brown and the pastry is puffed.
  9. Let the sausage rolls cool slightly on the baking sheet before serving.