Ingredients

Steps

• Preheat the oven to 200°C.
• Roll the pastry on a floured surface to a 48x32cm rectangle and bash it with a rolling pin.
• Cut the pastry into 16 equal rectangles.
• Brush one end of each rectangle with egg, place a sausage piece at the other end, and season with salt, pepper, and thyme.
• Roll the sausages in the pastry and chill in the fridge for 20 minutes.
• Score the tops with a knife, brush with egg, and bake for 25–30 minutes until golden.
• Cool slightly before serving.