Method

Pre-heat oven to 180°C.

In a small bowl add mustard, onion granules & chilli powder & salt then mix well.

Roll out pastry on a floured worktop, then brush with a pastry brush a line the width of the brush along the width 1cm from the top edge, cut the round end off one end then place a frankfurter on top of the line with the cut end away from the side edge, then take another frankfurter cut the rounded end off & butt it against previously cut end, then cut off inline with the edge of the pastry the other end, next lift up the top edge & roll to encapsulate the frankfurter with a slight overlap, then with a sharp knife cut the pastry to form a long a sausage roll.

Repeat this process until all the pastry or frankfurters has been used up, then cut each long sausage roll in half, then each half cut again to produce 4 mini rolls from each long one.

Brush with roll beaten egg then place on a baking sheet & bake for 20 mins or until golden brown, place on a serving platter.