Mustard-y Sausage Rolls
375 g sheet ready rolled short crust pastry
30 g FRENCH’S® Classic Yellow® Mustard
1 package Maple Lodge Farms® SmokiesTM Chicken Sausage beaten eggs,to glaze
Step 1. Preheat the oven to 170°C (fan assisted oven). Lightly grease a baking tray.
Step 2. Unroll the pastry leaving it on the paper it’s wrapped in. Brush evenly with the mustard. Cut the pastry into 8 long strips
Step 3. Lay chicken sausages on the pastry and wrap around each sausage from end to end to cover the whole sausage, place seam side down and cut into 10 pieces – a serrated knife works well. Discard the paper.
Step 4. Place on the baking tray and brush liberally with the egg. Bake for 25 minutes until golden.
Step 5. 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.