Preheat oven to 200°C (fan-forced). Line a tray with baking paper. In a large mixing bowl, combine chicken, apple, honey, whole grain and Dijon mustard, thyme, salt, pepper, and breadcrumbs. Once mince is combined, divide into 4 equal portions. Cut one puff pastry sheet in half.. Preheat oven to 200°C. Place the sausage meat, mustard, honey, parsley, salt and pepper in a bowl and mix well to combine. Divide the chicken mixture into 4 even portions and roll into sausage shapes. Place down the centre of each pastry half and brush the edges with egg. Roll to enclose, ensuring the seam is underneath, and cut each roll into.

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Preheat the oven to 200c fan | 220c | 390c or equivalent. Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry. Cut the sheet into half lengthways with a sharp knife. Skin enough sausages to get 450g Chicken Sausage Meat.. 1 Tbs mild yellow mustard. Directions: Preheat the oven to 400°F. Line a large baking tray with grease-proof paper. Measure out the honey and mustard and mix together in a small bowl until well combined. Unroll the sheet of puff pastry. With a sharp knife, cut into 6 equal rectangles. Brush the honey and mustard mixture all over the pastry.