Preparation

Preheat the oven to 375 degrees. Fry sausage and onion and set aside. Unfold the pastry and cut into 12 squares. Brush each square with mustard. Put 2 heaping tbsp of sausage mixture in the middle of the square. Roll dough around the sausage and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet and brush the tops with remaining egg. Serve with Dijon mustard for dipping.