1. Preheat oven to 180ºC, and line a tray with baking paper.

2. In a small bowl, place the breadcrumbs and milk. Place to the side.

3. Remove the casings from the sausages and place the meat into a bowl. You can use a processor or Thermomix to mix these, personally I find it over works the meat and it’s better done by hand. Add the milk and breadcrumb mix, as well as the two eggs and mix to combine {processor or hands, your call!}.

4. Place the puff pastry sheets on a flat surface and cut horizontally in two. Place 1/10th of the sausage mixture on the pastry in a line, and fold the pastry over. Cut each roll into six pieces and place onto the prepared baking tray. Use a sharp knife to cut slits into the top of the pastry, and brush with the remaining beaten egg. This recipe makes A LOT of sausage rolls, so you’ll have to make batches.

5. Place into the oven and cook for 30 minutes until golden. Serve with tomato sauce.

NOTE: I freeze these already cooked, and reheat for school lunches or even a cheeky, easy dinner for the girls. You can also freeze before cooking as larger rolls, but put baking paper in between the rolls before freezer because they could get stuck together.