Preheat the oven to 220C/430F (200C/390F fan assisted). Unroll the pastry, leaving the backing sheet on for now. With a sharp knife, score into 8 equal pieces. Folding the pastry to give you guidelines will help.
Line up a sausage with the edge of a pastry square and roll slightly, then press along the edge.
Continue rolling. Press the pastry along the seam to seal. Repeat until all 8 are wrapped.
Place on a lined baking tray, seam down. (I used the paper that the pastry was originally wrapped in.
Brush each roll with a little beaten egg.
Slash each roll three times diagonally with a sharp knife.
Bake for 20 minutes or until golden and well puffed.