Creamy Mustard Dipping Sauce with Chicken Sausage

1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 (12-oz.) pkg. fully cooked chicken sausage, links, sliced about ¼” thick
1 large egg, lightly beaten
3 T. Dijon or Creole mustard
½ c. sour cream
1. Preheat oven 400.
2. Place 1 pastry sheet on lightly floured work surface.
3. Roll into 8×12” rectangle.
4. Cut pastry into 24 (2”) squares.
5. Place 1 sausage slice in center of each square, pressing down.
6. Arrange puffs on foil lined baking sheet and brush with egg.
7. Bake 18-20 minutes or until pastry is puffed and golden.
8. Stir together mustard and sour cream in small bowl.
9. Serve pastries warm with dipping sauce.
*****You can change up sausage and dipping sauces.