Ingredients
Scale
- 1 box puff pastry sheets
- 4–6 links of smoked sausage
- Yellow mustard, hot sauce or binder of choice
- 1 egg, whisked
Instructions
- Preheat an oven to 400f.
- Allow your puff pastry to thaw in the fridge, then roll it out onto a board.
- Spread a thin coat of your preferred binder over the surface of the pastry.
- Cut the pastry into sections roughly the length of the sausage, and long enough to wrap one around each one. Then, fold the pastry over each sausage, sealing the join line by pressing with your finger.
- Slice each wrapped sausage into bite-sized rounds and place them on a baking tray lined with parchment paper.
- Brush the tops with egg wash (whisked egg) using a pastry or silicon brush. If you’re using a topping like seeds or pepper, sprinkle a little onto the egg washed bites.
- Bake in the oven for about 15 minutes, until the pastry is puffed and deeply golden brown.