Pork Pastry Bites

Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.

Roll the puff pastry out into a large rectangle, then cut into 2 long rectangles.

Divide the sausagemeat into 2. Place a layer of sausage meat mixture down the middle of each pastry rectangle in a cylinder shape, leaving a 1cm|1/2" edge. Brush each with beaten egg on one edge.

Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim off any excess pastry. Cut each pastry roll into 8-10 small sausage rolls.

Place the sausage rolls on the baking tray and brush with the remaining beaten egg.