Sausages in dough

Ingredients:

• 2 large egg yolks
• 1 tsp water + extra for greasing
• 1 cart and a half of smoked Polish sausage
• Flour for working with dough
• 2 sheets of ready-made puff pastry
• Different types of mustard for serving

Preparation:

1. Preheat oven to 220°C. Beat the egg with water and set aside.
2. Cut the sausage into 8 7cm long pieces and set aside. On a lightly floured surface, roll out the puff pastry sheets to form 30x30cm squares.
3. Cut each square into 4 equal squares. Wet the edges of one square with water and wrap the sausage in the dough (first fold the 2 long sides over the sausage, then fold the ends under; press the edges firmly to seal). Place the sausage, seam-side down, on a parchment-lined baking sheet.
4. Brush the tops and sides of the dough with beaten egg and bake until golden brown, about 25 minutes. Transfer the sausages to a wire rack and let cool for 20 minutes before serving. Serve the sausages warm or at room temperature with various types of mustard.