1 17.3 oz pkg frozen puff pastry dough (2 sheets), thawedWhole grain Dijon mustard (will need 1/4 tsp for each blanket)
4 fully cooked chicken and apple sausages or chicken andouille sausages, each cut into 8 rounds
1 egg
2 tsp milk
These can be made up to 8 hours ahead.
Unfold puff pastries one at a time on a lightly floured work surface and pierce all over with a fork. Cut the pastry into four strips, about 2 1/2 inches wide, then cut each strip into four squares for a total of 16 squares. Place 1/4 tsp of the mustard in the center of one square. Place one sausage round on top of the mustard, pressing slightly to anchor it.
Fold two opposite corners of the pastry square over the sausage, overlapping slightly and press to seal. Place sealed wide down on a ungreased rimmed baking sheet. Repeat with the remaining squares of pastry, mustard and sausage rounds. Use two baking sheets for all 16 squares. Cover and refrigerate.
Preheat oven to 400°. Whisk egg and milk in a small bowl. Turn the pastries right side up and brush with the glaze. Bake 10 minutes. Reduce heat to 375° and continue to bake until the pastry is puffed and golden, about 12 minutes longer. Transfer to a platter and serve warm
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