Sausages in puff pastry with ketchup and mustard

Ingredients:

Sausages in dough

• 1 sheet frozen puff pastry (from a 500g package), thawed
• 4 cooked chicken sausages, patted dry
• 1 large egg, beaten
• Bagel topping (a mixture of sesame seeds, poppy seeds, dried onions, and garlic)
• Harissa ketchup, recipe below, for serving
• Honey mustard, recipe below, for serving

Harissa ketchup

• 1 cup ketchup
• 2 tbsp harissa (a paste made from peppers, garlic, and spices)

Honey mustard

• 1 cup Dijon mustard
• 3 tablespoons of honey

Preparation:

1. Preheat oven to 175°C. Line 2 rimmed baking sheets with parchment paper and set aside.
2. On a work surface, roll out a sheet of puff pastry into a 25x40cm rectangle. Cut in half lengthwise, then cut each piece crosswise into four 12x10cm rectangles.
3. Wrap each sausage tightly in a piece of dough, brush the cut edge with egg wash, roll on the counter to seal the seam, then cut into 4 equal pieces. Arrange the pieces on baking sheets, spacing them 2.5 cm apart. Brush with beaten egg wash and sprinkle generously with bagel mixture. Bake until golden brown, about 15 minutes. Let cool slightly and serve with harissa ketchup and honey mustard.
   
   Harissa ketchupIn a small bowl, combine ketchup and harissa.
   
   Honey mustardIn a small bowl, mix mustard and honey.