Ingredients
1/4 cup dijon or wholegrain mustard
4 sheets frozen ready-rolled puff pastry, partially thawed
8 thin beef sausages
1 egg, lightly whisked
steamed corn cobs, to serve
Direction:
Preheat oven to 400 F. Line 2 baking trays with baking paper.
Spread 3 teaspoons mustard over each pastry sheet, leaving a 2 inch border around all edges. Cut each pastry sheet in half. Place 1 sausage along 1 long end of each pastry piece. Brush edges with egg. Roll up pastry to enclose sausage, tucking ends under. Place on prepared trays.
Brush tops with egg. Cut 3 slits into each top (see below). Bake for 25 to 30 minutes or until golden. Serve with corn cobs.
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