Mini Sausage Rolls
Preheat oven to 350°.
Lightly flour a work surface and gently roll out the puff pastry to smooth out any creases. Cut the puff pastry into 4 equal squares. Refrigerate three of the squares while you work on the first. Cut each square into approximately 10 long, thin triangles.
Brush one triangle with Dijon mustard, place a Chicken Apple Mini Sausage at the wide end of the triangle and roll up the sausage upward, wrapping the pastry around it. Place the sausage roll on a baking sheet seam side down. Repeat until all the pastry triangles are filled and rolled.
Whisk together the egg and water. Lightly brush each sausage roll with the egg mixture. Bake for 10-15 minutes, until the pastry is puffed and browned.