Heat to oven to 200°C (400°F) gas 6.

Heat the olive oil in a frying-pan large enough to take the sausages in one layer. Place them side by side in the pan and cook them over a moderate heat for 8 minutes or until an even golden brown, turning frequently. Transfer to a plate and drain on absorbent paper. Cool.

Lightly flour a board and roll out the flaky pastry 5 mm (1/4 in) thick to make a strip just a little wider than the sausages. Cut the strip into rectangles large enough to fold over each sausage.

with a palette knife, spread each rectangle of pastry with a little tarragon or Dijon mustard, leaving the edges free. Place a cold sausage on each rectangle and brush the edges with a little milk or water.

Roll up the pastry like a little package, sealing the edges firmly together. Brush the top of each with a little milk and transfer to a baking tray. Bake in the oven for about 15 minutes or until the pastry is golden brown.

Arrange the pastry packages on a heated serving platter and serve immediately.