Dust your work surface with a little flower and lay out your pastry.

Line a baking tray with some grease proof paper (I used the greaseproof paper the pastry came wrapped in to line my tray).

Cut the pastry sheet in half, so you have two long strips of pastry.

Take half the sausage meat and squeeze to form a long sausage shape all the way down the middle of one of your pastry strips.

Repeat with the remaining sausage meat down the second strip of pastry.

Mix a little milk with the beaten egg and brush a little of the egg mix along one of the long edges of both pastry strips.

Bring the long non-egg washed side of pastry over to meet the egg washed side, pinch the pastry down with your thumb or finger to seal.

With a sharp knife cut even sized rolls. You should get at least four from each strip.

Once you've cut your sausage rolls into the ideal size for your purpose, make a couple of slits along the top with a pair of scissors and place them onto the baking tray lined with lightly greased baking parchment.

Brush the sausage rolls with the remaining egg to wash and bake in the oven for 20-25minutes at 180C, or until golden brown.

Let the sausage rolls cool slightly before consuming!