prepare the pigs in blankets. Using a rolling pin, roll the streaky bacon in between 2 sheet of non-stick baking paper to stretch and flatten them. cut in half and wrap each piece around a cocktail sausage.
In a small bowl, combine the egg wash with the mustard.
Unroll the puff pastry and cut thin bandelette. Brush with egg wash and mustard and wrap around the bacon pieces.
Place side by side onto a roasting tray and place in the oven for about 30 minutes until cooked through.