Sausage Palmier

1/2 quantity of short crust pastry
2 Maltese Sausages
1 egg

Roll out short pastry to approx 30x40cm.  Cut open sausages and distribute meat evenly on the pastry. Fold the top quarter of the pastry towards the centre, then do the same with the bottom quarter. fold the pastry in two encasing the sausage meat inside, then roll slightly.  Freeze roll for 10minutes.  Cut roll into 5mm rounds, place on an oven tray, press a little.  Brush with little egg and bake for 20minutes until golden.  Makes approx 24.  You can also freeze after cooked and use later by simply re heating (make sure they are completely cold before you freeze).