Ingredients:

  • 1 sheet ready-rolled puff pastry (400g), all-butter quality preferred
  • 30 links cocktail sausages (450g), drained and patted dry
  • 2 Tbsp Dijon Mustard (30 ml)
  • 1/4 cup grated mature Cheddar (30g), optional
  • 1 large egg
  • 1 tsp cold water or milk (5 ml)
  • 1/2 tsp flaky sea salt (2.5g), such as Maldon
  • 1 Tbsp Everything Bagel Seasoning (15 ml), or sesame/poppy seeds

Instructions:

  1. Preheat the oven to 200°C (400°F) or 180°C (350°F) fan/convection. Line two large baking sheets with parchment paper.
  2. Unroll the cold puff pastry onto a lightly floured surface or directly onto the parchment paper.
  3. Brush the entire surface of the pastry sheet with the Dijon mustard. If using cheese, sprinkle the finely grated Cheddar evenly over the mustard layer.
  4. Using a sharp knife or pizza cutter, cut the sheet into long, narrow strips approximately 3 cm (1.25 inches) wide.
  5. Ensure the cocktail sausages are thoroughly patted dry to prevent steaming the pastry.
  6. Take one strip of pastry. Starting at one end of a sausage, roll the pastry strip around the sausage at a slight angle so the edges slightly overlap. The ends of the sausage should remain exposed.
  7. Press the loose end of the pastry gently to seal it underneath the sausage. Place the rolled pigs seam-side down on the prepared baking sheets, leaving about 2 cm (1 inch) of space between each.
  8. Place the trays in the refrigerator for 15–20 minutes. This crucial chill ensures maximum puff and flake.
  9. While chilling, whisk the large egg with 1 teaspoon of cold water or milk until completely smooth to create the egg wash.
  10. Remove the trays from the fridge. Brush the tops and sides of the pastry (avoiding the cut edges) generously with the egg wash. Sprinkle immediately with flaky sea salt and the Everything Bagel seasoning.
  11. Bake for 20–25 minutes, rotating the trays halfway through, until the pastry is golden brown, puffed up beautifully, and the sausages are piping hot.
  12. Remove from the oven and allow to cool on the tray for 5 minutes before serving warm with your choice of dipping sauce.