Repeat with the rest of the pastry and filling. Cut each long sausage roll into individual pieces, trimming and discarding the ends. Glaze the sausage rolls with the rest of the egg wash ...

Roll the pastry into a rectangle 4–5mm thick with one of the long edges nearest you. Lay the meat in a long sausage shape across the length of the pastry, roughly in the middle. Tightly roll the ...