# What You'll Need:
→ Pastry
01 - 2 sheets ready-rolled puff pastry (approx. 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 - 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 topper)
→ Dipping Sauce
13 - 4 tbsp wholegrain or Dijon mustard
14 - 2 tbsp honey
# Directions:
01 - Heat oven to 400°F and line a large baking tray with parchment paper.
02 - In a bowl, thoroughly mix sausage meat, onion, parsley, Dijon mustard, thyme, salt, and black pepper.
03 - Unroll puff pastry on a lightly floured surface and cut each sheet into four lengthwise strips, yielding eight strips total.
04 - Divide filling into eight portions and spread each lengthwise along the strips. Roll up pastry over filling, seal seams by pinching, place seam-side down, then cut each roll into three pieces, creating 24 mini rolls.
05 - Position mini rolls on prepared tray to form a Christmas tree: one at top, two beneath, increasing to six at base, and two at bottom for the trunk.
06 - Brush each roll with beaten egg and optionally sprinkle with sesame or poppy seeds.
07 - Bake rolls for 22 to 25 minutes until puffed and golden brown.
08 - Mix mustard and honey together in a small bowl until combined.
09 - Cool rolls slightly, decorate with rosemary sprigs as branches and top with cherry tomato or cheese star. Serve warm with honey mustard dip.
