Classic Pigs in Blankets

Preheat the oven to 200°C (400°F).

Roll out the puff pastry on a lightly floured surface to about 5mm thick.

Cut the pastry into strips large enough to wrap around each sausage.

Take a sausage and place it at one end of the pastry strip, then roll it up tightly, ensuring the sausage is fully encased.

Place the wrapped sausage seam-side down on a baking tray lined with parchment paper.

Beat the egg and brush it over the pastry for a golden finish.

Repeat the process for all sausages and pastry strips.

Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.

Serve hot with a small bowl of mustard for dipping.