Sausage Rolls

• Rough puff pastry, using 4 oz. flour, etc.
• ½ lb. sausages

Roll out the pastry and cut into 8 even-sized squares. Skin the sausages. Divide the sausage meat into 8 portions and make each piece into a roll the same length as the pastry. Place the sausage meat on the pastry, wet the edge and fold over, leaving the ends open. Knock up the edges with the back of a knife. Make three incisions on top. Brush over with beaten egg and place on a baking-sheet. B