# Ingredient List:
→ Pastry
01 - 2 sheets (approximately 17.6 oz) ready-rolled puff pastry
→ Filling
02 - 14 oz quality pork sausage meat
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon dried thyme
07 - ½ teaspoon ground black pepper
08 - ½ teaspoon salt
→ Assembly & Finish
09 - 1 egg, beaten (for egg wash)
10 - 2 tablespoons 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 tablespoons wholegrain or Dijon mustard
14 - 2 tablespoons honey
# How-To Steps:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - In a mixing bowl, thoroughly combine pork sausage meat, finely chopped onion, parsley, Dijon mustard, dried thyme, salt, and black pepper.
03 - Unroll the puff pastry sheets on a lightly floured surface and cut each sheet lengthwise into 4 strips, creating 8 strips in total.
04 - Divide the sausage mixture evenly into 8 portions. Spread one portion lengthwise along each pastry strip, shaping it like a sausage.
05 - Roll each pastry strip over the filling, sealing the seam by pinching. Place each roll seam-side down and cut into 3 equal pieces, yielding 24 mini rolls.
06 - Arrange the mini rolls on the baking tray in a Christmas tree shape: start with 1 roll at the top, then 2 beneath, continuing down to 6 at the base and 2 at the bottom as the trunk.
07 - Brush each mini roll with the beaten egg and, if desired, sprinkle with sesame or poppy seeds.
08 - Bake for 22 to 25 minutes until the rolls are golden and puffed.
09 - In a small bowl, combine wholegrain or Dijon mustard with honey, stirring until smooth.
10 - Allow the baked 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.
