In a bowl combine
1 egg
8 oz sausage (your favourite - sweet italian is nice but ours had caraway seeds which weren't)
1/4 cup toasted bread crumbs (fresh can be toasted 10min in 350 oven)
1/4 cup parsley - scant (and other herbs?)
1/4 cup minced onion
2 minced garlic cloves
Roll out a pkg of puff pastry into a 10"x10" square and divide into 3 long strips.
Spread dijon mustard along the long centre line of each strip.
Top the pastry with a long line of the sausage mixture, pinch closed and arrange seam side down
Cut each roll crosswise
(Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.
