Directions

1. Preheat the oven to 220°C and take your pastry out of the fridge and allow to warm up to room temperature.

2. Mix the honey and Dijon mustard and put aside.

3. Mix the wholegrain mustard and meat in a bowl with a pinch of salt and pepper.

4. Roll out the pastry, cut it in half lengthways and brush with the honey and mustard mix.

5. Take the meat and separate into two equal amounts.

6. Put the meat in the middle of the pastry sheets.

7. Roll the pastry and brush edge with egg to seal.

8. Score the top of the sausage rolls and cut the rolls into thumb-sized pieces and place them on parchment paper.

9. Brush the top of the sausage rolls with the beaten egg and sprinkle with the mustard seeds.

10. Cook for about 15 to 20 minutes until pastry is golden brown.

11. Warm the teaspoon of honey and brush onto the sausage rolls when they’re warm.