Yield: 10 rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

375 g sheet ready rolled short crust pastry
1 Tbsp. French's^® Classic Yellow^® Mustard
500 g sausage meat
beaten eggs, to glaze

Preparation Method

• PREHEAT the oven to 170°C (fan assisted oven). Lightly grease a baking tray.
• UNROLL the pastry leaving it on the paper it’s wrapped in. Brush evenly with the mustard.
• SHAPE the sausage meat into a long sausage to fit the length of the pastry sheet and lay it down the centre. Roll up tightly, place seam side down and cut into 10 pieces – a serrated knife works well. Discard the paper. 
• PLACE on the baking tray and brush liberally with the egg. Bake for 25 minutes until golden. 
• ALLOW to cool slightly before serving or cool completely before wrapping and storing in an airtight container in the fridge for up to 3 days.