Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the white part of the leek off, and split in half lengthwise. Discard the woody upper green part of the leek or save for another use. Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the white part of the leek.

Peel the apple, and finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the apple.

Pick the leaves off the thyme, and discard the stem. Finely chop the thyme.

Crush the fennel seeds and chop them roughly with a chef’s knife.

Measure the ground pork, dijon mustard, nutmeg and black pepper.

In a medium bowl, combine the leek, apple, ground pork, thyme, fennel, dijon, nutmeg, black pepper and salt to taste.

In a small bowl, measure the additional honey and mustard. Mix together to make the sauce, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt if needed.

Cut each piece of puff pastry in half lengthwise, and fill each with about ¼ of the filling along the middle. Roll the puff pastry up into a log. Chill the pastry and meat log until firm enough to cut cleanly, and then cut it into 1 inch pieces.

Preheat the oven to 350°F.

Place the sausage rolls into a baking sheet lined with parchment paper.

Mix together 1 egg well with 2 tablespoons of water. Use a pastry brush to brush all of the sausage rolls.

Cook about 20 minutes until sausage rolls reach an internal temperature of 165°F, and pastry is brown and puffed. Serve with honey mustard sauce.