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17) Maple-Mustard BBQ Sausage Rolls (puff pastry, Dijon)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry thawed (about 8x8 inches)
  • 12 cocktail sausages pre-cooked
  • 3 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp BBQ sauce
  • 1 egg beaten (for egg wash)
  • 1 tsp sesame seeds optional
  • Salt and black pepper to taste

Method
 

  1. Whisk Dijon, maple syrup, and BBQ sauce in a small bowl; season lightly.
  2. Cut puff pastry into 12 equal rectangles. Brush each with a thin layer of sauce.
  3. Place one sausage on each rectangle, roll up, and seal edges with a little egg wash.
  4. Arrange rolls in the crock pot on a parchment circle or heatproof rack to avoid soggy bottoms.
  5. Brush tops with egg wash and sprinkle sesame seeds if using.
  6. Cook on low 1.5–2 hours until pastry is puffed and sauce is bubbling; serve warm.