Preheat oven to 425°F.

On a floured surface, roll out pastry puff to slightly larger than a 12" x 12" square.

Prepare mustard and egg in separate bowls with two brushes. Place lit'l smokies in strainer to slightly air dry while preparing pastry puff.

Measure 12" x 12" square, cutting off the outside edge. (Optional but makes for pretty sausages) 

Next, on your right and left side of the pastry, mark and cut every 1 1/2 inches. Then, use the ruler to line up both marks and cut along the ruler’s edge making 8 cuts.

On the top and bottom of the pastry, mark and cut pastry puff every 3 inches wide across the pastry. Then, use the ruler to line up both marks and cut along the ruler’s edge making 3 cuts. (The two outer cuts will be the egg yolk seams, skipping inner cut)

Use pastry brush to paint egg yolk about 1/2 inch wide down right and left inner cuts (on the 3 inch cut and 9 inch cuts) and skip the inside seam. Brush the remainder of the dough with Dijon mustard.

Place lit'l smokies on pastry puff and roll up starting with mustard end, then ending with yolk to seal. Press dough to seal if needed.

Place pigs in a blanket seam down on silpat/silicone mat covered with parchment paper-covered baking sheet approximately 1/2 - 1 inch apart. 

Brush each pastry all the way around with the remaining egg yolk. However, you can simply brush pastry tops, if you desire. 

Bake at 425°F for approximately 11 minutes and flip each pig on a blanket over. Cook for approximately another 10-11 minutes.