300g sausage meat
1/2 tbsp wholegrain mustard
Place the sausage meat in a bowl and mix with the mustard and set aside.
On a floured work surface, roll the puff pastry into a rectangle measuring 8”x12”.
You will need two different sized scone cutters, a 10cm and a 7cm.
Cut out 9 x 10cm and 9 x 7cm puff pastry discs from the rectangle.
Divide the sausage mix into 9 balls and place one in the center of each of the 7cm bases, allowing room around the edge to egg wash.
Egg wash the rim and place the 10cm disc on top and seal them both together.
Pop into the fridge to rest for 10 minutes.
Preheat your oven to 200C/180C fan/400F/Gas 6.
Egg wash the top of your pithivers and using the back of a knife gently score a line from the top of the pithiver to the base, taking care not to cut through the pastry.
Place in the preheated oven and bake for 30-35 minutes.
Allow to cool slightly before serving.