For: 4 people • Preparation : 10 minutes • Cooking : 12 minutes • Difficulty : easy
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Ingredients
- Puff pastry: 250 g
- Cocktail sausages : 24 pcs
- Dijon mustard: 40+90 g
- Egg yolk: 2 pcs
- Milk: 20g
Recipe process
- Cut strips of 1.5*8cm from the puff pastry.
- Brush 7cm length of mustard and roll around a cocktail sausage.
- Brush the remaining 1 cm with the egg yolks beaten with the milk, to create a seal.
- Eggwash the puff pastry and place on baking paper or a baking sheet then bake for 12 minutes in an oven preheated to 170°C.
- Enjoy warm or hot, accompanied by Pommery® Dijon mustard.
