– 1 roll of puff pastry
– 18 cocktail sausages
– 100g grated Gruyère cheese
– The mustard
– 1 egg yolk
– Lower the dough on a work surface using a rolling pin, cut the puff pastry into rectangles of the same size, 6cm long and 5cm wide, spread a thin layer of mustard on each rectangle and place in the Grated gruyere cheese and cocktail sausages, roll the dough around the stuffing.
– Cut each rectangle stuffed in two, decorate them with a fork, place them gradually on a sheet covered with cooking paper, brush them with egg yolk.
– Bake in a preheated oven at 180 ° C for 20 minutes.
– Serve immediately.