This was really simple and easy with very few ingredients and turned out very tasty.
The ingredients were 1 pack pre rolled puff pastry, 1 pack of smoked bacon (smoked is optional), 1 pack of sausage meat (700g only half was used), And a small amount of milk to coat the pastry. Pre-Heat the oven to 180 celcius (350 fareheight)
unroll the pastry and separate into 3 equal rectangles and roll out some sausage meat so its about 3/4 inch thick and then cut up the bacon into 1/2 inch wide strips and add 2-3 rashers worth to each sausage roll laying it onto the sausage meat that you placed onto the pastry just off center to so you can fold it over and seal the roll.
After this you brush a small amount of milk along one edge of the pastry so its damp but not wet then fold over the pastry and crimp the edge with a fork to make sure the seal dosent unstick in the oven.
I’ve put these on some roasting wrap so they don’t stick to the tray, If you slit the pastry a few times down to the meat when its cooking the juices can steam out and not make the pastry soggy when they come out of the oven, before you put them in the oven for the 10-15 min cooking time brush the top with some more milk or beaten egg as this will help make them golden (cook for 10-15 mins or until the top is golden in colour) then enjoy warm or leave them to cool and have them later on.