Ingredients:

• 4 rolls (4 pounds) of spicy Pork Sausage (usually where the hot dogs and stuff are at the supermarket)
• 3 or 4 packets (each pack being just over a pound) frozen Puff Pastry
• 10 slices sliced white bread
• 2 large onions
• I use 1 teaspoon McCormick "mixed herbs with garlic" - it's really nice and a good substitute for mixed herbs.
• 1 teaspoon Paprika
• 1 teaspoon Cayenne Pepper
• Salt & Pepper
• 2 egg yolks mixed with a little water.

Method:

1. Put sausage, peeled and chopped onion, mixed herbs and seasonings, into bowl. Cut crusts from bread, put bread into separate bowl. Pour over enough warm water to cover, let bread stand for about 5 minutes. Drain off water, squeeze bread or drain with sieve, to extract as much water as possible. Add bread to sausage mix, mix well. (Bread absorbs any excess fat in the sausage mix, and helps to prevent meat shrinking inside pastry when cooking.)
2. With pastry at room temperature, cut and roll to 12 inch square pieces. You might need to experiment a bit with the quantities here. Iroll the pastry much thinner than it comes in the pack.
3. Fill meat mixture into large piping bag that does not have piping nozzle attached. Pipe meat about 1 inch from edge of a square of pastry.
4. Turn edge of pastry over filling, then turn again so that filling is completely enclosed in pastry. Cut along edge of pastry with sharp knife. Repeat with remaining pastry. You should get two lines out of each square.
5. With back of knife, flatten rolls slightly at 1cm intervals. Brush rolls with egg yolk mixture. Cut rolls into 2 inch pieces.
6. Put rolls on greased oven tray, side by side, just lightly touching. Bake at 475 F for 10 minutes, reduce heat to 375, cook further 15 minutes.