Sausage Rolls in 35 Minutes

Instructions:

1. Combine the sausage meat, Dijon mustard, chopped parsley, and black pepper in a bowl. Mix by hand until fully incorporated. Note: Don't overwork the meat or it becomes tough.
2. If the mixture feels too loose or sticky, stir in the Panko breadcrumbs until it holds a shape.
3. Unroll the chilled puff pastry onto a lightly floured surface. Divide the pastry into two equal rectangles using your knife.
4. Shape the sausage meat into two long logs, placing them along the center of each rectangle.
5. Fold the pastry over the meat, pressing the edges firmly to seal.
6. Use a sharp knife to slice the logs into 1 inch (2.5cm) pieces.
7. Place your Sausage Rolls seam side down on a parchment lined baking sheet. Note: This prevents them from popping open in the oven.
8. Brush the tops generously with the beaten egg wash mixed with water and sprinkle a pinch of flaky sea salt over each roll.
9. Bake at 400°F (200°C) for 20 minutes until the pastry has expanded and reached a deep mahogany gold color.