# 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
# Directions:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Combine pork sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and black pepper in a bowl until evenly mixed.
03 - Unroll puff pastry sheets on a lightly floured surface and cut each sheet lengthwise into 4 strips, yielding 8 strips total.
04 - Divide sausage mixture into 8 equal portions and spread each portion lengthwise onto a pastry strip to form a sausage shape.
05 - Roll the pastry over the filling, seal the seam by pinching, place seam-side down, then cut each long roll into 3 equal pieces to create 24 mini rolls.
06 - Arrange mini rolls on the baking tray in a Christmas tree shape starting with 1 roll at the top, increasing rows down to 6 at the base, and 2 as the trunk.
07 - Brush each mini roll with beaten egg and sprinkle with sesame or poppy seeds if desired.
08 - Bake for 22 to 25 minutes or until golden brown and puffed.
09 - Mix wholegrain or Dijon mustard with honey until combined.
10 - Allow rolls to cool slightly, garnish with fresh rosemary sprigs as branches, top with a cherry tomato or cheese star, and serve with honey mustard dip.
