|Veal and pork sausage||8|
|All purpose flour||3 Tablespoon|
|Flaky pastry/Commercial pastry dough||1 Pound|
|Liver pate||1⁄2 Cup (8 tbs)|
|Hot mustard||2 Tablespoon|
Preheat oven to 400 °F (205 °C).
In a frying pan, melt butter.
Cook around 4 minutes or until half done.
Flour work surface.
Roll out pastry.
Cut into eight 3 inch (7.5 cm) squares.
Spread each square with an even layer of liver pate.
Brush with hot mustard.
Place a sausage at one end of each square.
Tightly seal pastry.
Transfer rolls to a non stick baking sheet.
Lightly brown in oven 10 minutes or so.