1 (10 oz.) pkg. frozen pastry shells, defrosted (Pepperidge Farms)
1 (16 oz.) pkg. bulk pork sausage
1 tsp. Worcestershire sauce
1 egg
1 tsp. water

Stack 2 patty shells. Roll into a 10 1/2 x 4 inch rectangle pan. Repeat with remaining 4 patty shells. In a medium bowl, mix sausage and Worcestershire sauce. Divide mixture into thirds. On floured board, roll one part of sausage mixture into a 10 1/2 inch length. Place in center of rolled pastry strip. Moisten one edge with water. Roll pastry around sausage. Pinch seams together. Place seam side down on an ungreased jelly roll pan. Repeat with remaining sausage and pastry. In a small bowl, beat egg with water, brush over pastry. Prick top of pastry with fork tines. Cut rolls into 1 1/2 inch lengths. Separate slightly. Place in a preheated oven (400 degrees) until golden brown, about 20 to 25 minutes. Yield: 21 rolls.