FILLING:

1 pastry recipe
1 lb. good pork sausage meat
1 med. onion, grated
1 tsp. sage
1 egg, beaten with
1 tbsp. milk

Mix the sausage meat, sage and onion together well. On a floured surface, roll out the pastry to form a rectangle. Cut into 3 equal pieces, then divide the sausage mixture into 3 equal parts, making 3 long rolls the same length as the pastry (if its sticky sprinkle on some flour). Place 1 roll of sausage onto 1 pastry. Brush the beaten egg along the edge, then fold the pastry over and seal it. Lift the whole roll up and turn it over so the sealed edge is underneath.

Press lightly then cut into individual rolls about 2 inches long. Snip V shapes in each and brush with egg mixture. Repeat for remaining meat and pastry. Bake on cookie sheet on top rack at 425 degrees for 20-25 minutes. Store the cooled sausage rolls in an airtight container and warm before serving.