2 large egg yolks
1 teaspoon water, plus more for brushing
2 small (6-8 oz) salami or one large 12-16 oz salami
Flour, for rolling pastry
2 sheets prepared puff pastry
Assorted mustards for serving
Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Brush square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.