Cut the puff pastry into rectangle. You can spread dijon mustard for a spicy kick. Position the sausage in one edge sprinkle with cheese.
Roll it and sealed with egg wash (1 egg and 2tbs water/milk mix well)
Egg wash all the surfaces for a nice golden look.
Bake at 160C for 20-30min or until just gold brown colour. Best served on the day of baking. Refrigerated well for 3 days, warm it up in the oven not microwave. 😊
- Mini sausages
- Puff pastry
- Grated Cheese