375g pack puff pastry
Plain flour, for dusting
3 tbsp Spiced Haney Mustard, or 3 tbsp wholegrain
Mustard mixed with 2 tsp honey
450g good quality pork sausage meat
1 tbsp fresh parsley, chopped
1 small onion, peeled and finely chopped
1 egg, beaten
Heat the oven to 200C/Gas Mark 6. Lightly grease two large baking trays.
Roll the pastry (even if you have bought a ready rolled sheet of pastry you will need to roll it thinner) until it is approx. 30cm x 28 cm, then cut in half lengthwise.
Spread 1 1/2 dessertspoons of the honey mustard onto each oblong of pastry.
In a bowl mix together the sausage meat, parsley and onion and season.
Divide the mixture into two and shape each into a long sausage shape, then place on top of each of the pastry halves. Brush one edge with the beaten egg and then roll up with the seam underneath, and seal. Cut each roll in 2.5cm lengths, make a small slit in the tap of each roll, brush with beaten egg and pop onto the baking trays.
Bake for 20-25 minutes, until golden. Transfer to a cooling rack and leave to cool.