A question about British style sausage rolls

[canetoad]

21. I make a batch every coupla weeks

And keep them in the freezer. I was born in the UK, grew up in Oz and have embraced a sausage roll culture my whole life.

My method sounds very much like yours although I use meat. Everything is in Aussie weights & measures.

Filling:
1 kg sausage mince (extremely finely ground beef - pinkish)
3 slices soft bread processed to crumbs (not dried breadcrumbs)
Salt & Pepper

Flavourings. My favs: garlic, mixed herbs & chilli. YMMV

1 packet (6 sheets) ready rolled puff pastry
1 egg

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Lay the six pastry sheets out on the benchto defrost. Leave the backing paper intact, it's handy for keeping them apart

Use your clean hands to mix the meat, bread and flavourings for the filling

Brush the pastry sheets with beaten egg.

Divide filling in half, then into three.

Lay the filling out on the near edge of the pastry sheets and work along so it's consistent

Roll the whole sheet into a tube

Repeatr with 5 others.

Cut to size, slash top, glaze with remaining egg.

Bake or freezew