Drain the sausages in a colander and spread the puff pastry sheets on baking paper on a flat surface.
Ingredients for 4 People
- 1 can of beef party sausages (small sausages)
- 100 grams of smoked ham
- 1 pack of frozen puff pastry
- 1 egg
- Marne French Mustard
Preheat the oven to 200 degrees Celsius (hot air circulation mode). Drain the sausages in a colander and spread the puff pastry sheets on baking paper on a flat surface. If the puff pastry sheets are just rolling up, start cooking. Cut each sheet of puff pastry crosswise with a serrated knife, so that you always get four triangles. Take a sausage and roll it in a piece of the smoked ham. Put a small tuft of ketchup on it. Then roll this into the puff pastry. Place the packets on a wire rack with baking paper and place them in the preheated oven for approx. 16 minutes. In the meantime, break the egg into a bowl and add an equal part of milk and 1 teaspoon of Marne French Mustard. Smooth everything with a whisk or in a jar *. Remove the rack from the oven and brush the packets with the mustard-egg mixture. Place the rack back in the oven for about 1 to 2 minutes. If you want a softer dough, brush the packets a second time. Bake the packages nicely light brown and let them cool down on a grid. * Tip for the kitchen: put the egg, milk and mustard in an empty and clean mustard jar. Close the lid and shake it. Your mustard mixture is ready!