Peppered sausage "fingers"

Ingredients:

• 1 sheet of frozen puff pastry (half a 0.5 kg package), thawed
• Flour for dusting
• 8 prepared Italian chicken sausages (such as Asiago and red pepper flavor)
• 1 large egg, lightly beaten
• 1/3 cup finely grated Asiago cheese
• Coarsely ground black pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 small clove of garlic, grated

Preparation:

1. Preheat oven to 200°C. On a lightly floured surface, roll out the puff pastry into a 25x25cm square. Cut into 8 strips, then cut each strip in half crosswise. Pat the sausages dry with paper towels and cut each in half crosswise. Wrap each sausage piece in a strip of puff pastry, gently pressing the seams onto a clean surface to seal.
2. Place the wrapped sausages on a baking sheet, spacing them slightly apart. Brush with beaten egg and sprinkle with cheese and 3/4 teaspoon black pepper. Bake until golden brown, 25-30 minutes.
3. In a small bowl, combine mayonnaise, sour cream, mustard, and garlic, season with salt and pepper to taste. Serve with sausages.