Heat oven to 200C/fan 180C/gas 6.
Crush the garlic and a little salt to a paste
using a pestle and mortar, or use the flat
of your knife on a chopping board. Mix
together with the parsley and stir in 50ml
cold water. Place the sausagemeat in a
food processor (if using sausages, peel
away the skins), turn on to a high speed,
pour the garlic-flavoured water into the
mixture, then season with pepper.
Unroll the pastry onto a board and
cut in half lengthways. Divide the sausage
mixture in two and spread along the
length of each pastry strip in a cylinder
shape, leaving a 1cm edge. Tightly roll
the pastry around the sausagemeat and
brush the ends with the beaten egg to
secure. Use a sharp knife to cut each
roll into 10 pieces, each about 2.5cm
long, and place on a baking sheet. Can
be made up to this point 1 month in
advance and frozen. To cook from frozen,
simply add 10 mins to cooking time below.
Brush more egg all over the pastry.
Place in the oven and cook for 25-35 mins
until the pastry is puffed and crisp and the
meat has cooked through. Remove and eat
hot or cold with tomato ketchup if you like.