Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 6

Unroll the pastry and with the short side facing you, cut off the top third of the pastry and set aside to use for decorating the sausage rolls.

Still with the short side facing you, slice the remaining pastry in half so you have 2 long rectangles. Set one rectangle, and half of the top third aside, for another use.

Slice the remaining pastry into 4 long strips of equal size.

Spread them with your chosen mustard – the amount you use will depend on the type of mustard you use. English mustard, for example, needs only a small amount. I used Dijon mustard and used roughly ¾ teaspoon per strip.

Wrap a strip of the mustard pastry around each frankfurter, making sure the mustard is on the inside.

Lay on a baking parchment lined baking tray and brush with egg wash.

Cut out pretty shapes using leftover pastry to decorate the sausages.

Brush these extra bits of pastry with egg wash too.

Bake in the centre of a pre-heated oven for 20 – 25 minutes or until the pastry has risen, is golden and crisp.

Remove from the oven and set aside for 5 minutes before serving. I serve some extra mustard and ketchup alongside to dip the rolls into. Also delicious drizzled with Hot Chilli Honey.