Heat oven to 200C/180C fan/gas 6. Unroll
the pastry on a lightly floured surface and
cut in half horizontally. Slice each half into
5 equal strips. Cut each rectangle in half
diagonally to make 2 long triangles.
Put a sausage on the fattest end of the
pastry triangle and roll up. Repeat with
the remaining sausages, then pop them
all onto a greased baking tray. You can
cover and chill for up to 2 days now.
Brush the rolls with the beaten egg and
cook for 25 mins until puffed up and golden.
If you want to cook them ahead, but still
serve them warm, simply pop back in
a hot oven for 5 mins before serving.