Ingredients
(makes about 12-16 rolls, depending on size):
• 1 sheet (about 320-375g) ready-rolled puff pastry, thawed
• 400-450g pork sausage meat (or 6-8 sausages, casings removed; breakfast sausage or spiced pork works great)
• 2-3 tbsp grainy or Dijon mustard (for spreading inside)
• 2-3 tbsp honey (plus extra for drizzling/glaze)
• 1 egg, beaten (for egg wash)
• Optional: fresh thyme leaves, sesame seeds, or everything bagel seasoning for topping
• Chopped fresh chives or parsley, for garnish
For a simple honey-mustard dipping sauce/glaze (optional but recommended):
• 3 tbsp honey
• 2 tbsp Dijon or wholegrain mustard
• 1 tbsp mayonnaise or apple cider vinegar (for creaminess/tang)
Instructions:
1 Preheat your oven to 200°C/400°F (fan) or 220°C/425°F (conventional). Line a baking sheet with parchment paper.
2 If using sausages, remove the casings and mix the meat with a pinch of black pepper, sage, or thyme if desired (many recipes keep it simple).
3 Unroll the puff pastry on a lightly floured surface. Spread a thin layer of mustard over the pastry (this adds flavor and helps with moisture). Drizzle or spread some honey over it for sweetness.
4 Place the sausage meat in a long log shape along one long edge of the pastry (or divide into smaller portions for individual rolls). Roll the pastry tightly around the sausage, sealing the edge with a bit of egg wash or water. Repeat if making multiple logs.
5 Cut the long roll into 2-3 inch pieces (or smaller for bites). Place seam-side down on the baking sheet.
6 Brush the tops and sides generously with beaten egg for that golden shine. Optionally, sprinkle with sesame seeds or herbs.
7 Bake for 20-25 minutes, until the pastry is puffed, crispy, and deep golden brown, and the sausage is fully cooked (internal temp around 70-75°C/160°F if checking).
8 While baking, mix the extra honey and mustard for the glaze/sauce. Warm it slightly if needed for drizzling.
9 Remove from the oven and let cool for 5 minutes. Drizzle generously with the honey glaze or sauce, sprinkle with chopped chives, and serve warm.
These are perfect as appetizers, party snacks, or even breakfast/brunch items—crispy outside, juicy inside, with that irresistible sweet-tangy glaze.