<p>Preheat the oven to 180C</p>
<p>1. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles.</p>
<p>2. Using a sharp knife, cut the skin from the sausages. &nbsp;Lay out the sausages, three on each rectangle of pastry.</p>
<p>3. Brush one edge of the two pieces of pastry with beaten egg.</p>
<p>4. Roll the pastry over the sausages and press the two edges of pastry together. &nbsp;Using the tines of a fork, press along the joint to seal it and make it look nice.</p>
<p>5. Brush the pastry with the beaten egg, and then cut each of the rolls into 6 to 10 pieces.</p>
<p>6. Cook for 25 minutes, then rest for 10 minutes before eating</p>