Puff Pastry Sausage Rolls

Line a baking sheet with parchment paper; set aside.

Beat 3 of the eggs until frothy; blend in the sausage meat, bread crumbs, parsley, onion and garlic. Set aside.

On a lightly floured surface, with floured rolling pin, unroll pastry; cut it crosswise into three 10″x3 1/2 strips. Brush the top with the mustard; spoon about 1/3 of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.

Arrange rolls, seam side down, on prepared pan. Cover and freeze the rolls until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; then space them about 1″ apart on the pan. (Make ahead: Cover and refrigerate the pieces for up to 8 hours, or freeze until firm; layer them between waxed paper in airtight container and freeze. Cook from frozen, adding 5 minutes to baking time.)

In a small bowl, whisk 1 egg with 1 Tablespoon of water; brush over rolls. Bake at 425F until puffed and golden, about 20 minutes.