Roll the pastry out to a rectangle approx. 45x30cm
Take the sausage meat out of the skins and mix in a bowl with herbs and seasoning. You can alter the flavours here to suit yourself, try chill flakes, or perhaps fennel seeds, or just keep them plain with a good bit of black pepper and a grating of nutmeg.
Spread the sausage meat over the pastry in a thin layer leaving a border around the edges.
Brush all edges with a little beaten egg.
Starting at both short ends begin to roll the pastry both ends toward the middle, brushing the pastry with egg wash as you go.
Once the pastry has met in the middle, use a very sharp knife to cut the roll into approx. 12 even slices. Place these onto a non stick baking sheet, brush with a little beaten egg and bake for 15 minutes until the pastry is golden.