2 x 500 g packets chicken sausages

2 tbsp honey

1 tbsp wholegrain mustard

2 tsp Dijon mustard

25 g (1/4 cup) dried breadcrumbs

2 tsp fresh thyme leaves

3 sheets frozen puff pastry, just thawed

1 egg, lightly whisked

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Preheat oven to 220°C (200°C fan-forced). Line two large baking trays with baking paper.
Remove the sausage meat from casings and place in a large bowl. Add honey, wholegrain mustard, Dijon mustard, breadcrumbs, and thyme. Mix well to combine.
Cut each puff pastry sheet in half to make six rectangles. Place one-sixth of the sausage mixture lengthways down the center of each piece.
Brush one long edge with egg, then fold pastry over the filling to enclose. Press gently to seal.
Cut each long roll into five even pieces and arrange seam-side down on the prepared trays.
Brush tops with egg and bake for 25–30 minutes or until golden and cooked through.
Serve warm with tomato relish, aioli, or honey mustard dipping sauce.

Add grated cheese or finely chopped onion for extra flavor.

For spice, mix in chili flakes or use hot English mustard instead of Dijon.

Replace chicken sausages with turkey mince or add chopped spinach for a twist.

Freeze cooked or uncooked rolls — bake from frozen, adding 5–10 minutes.

Keep pastry cold before baking for the best flaky texture.