Sausage rolls are a popular fast food for groups from the British to the Irish to Australians. They feature seasoned ground pork, baked ina flaky, delicious puff pastry. They’re great for dinner or an appetizer.
Preheat the oven to 390 degrees. Prepare a large, rimmed baking sheet by lining it with parchment paper.
In a mixing bowl, combine the ground beef, soup mix, ketchup, Worcestershire, mustard, garlic, salt and pepper. Mix it well with a spoon or with your hands until it’s well combined.
Roll out the pastry sheets to about nine inches wide, and cut them each into three, even, long strips (there should be a fold seam to guide you).
Divide the pork mixture evenly between the six strips, forming a long log down the center of each strip.
In a small bowl, whisk the egg and milk together and, using a pastry brush, lightly brush the mixture the entire length on either the left or right side of the meat mixture on each strip. Roll the pastry, starting with the side you didn’t brush, to create a very long tube, surrounding the meat mixture. Press the seam to seal it, and then, using a sharp knife, cut the roll into about six pieces. (You can do fewer pieces if you’d rather have larger sausage rolls.) Place the rolls about an inch apart on the prepared baking sheet.
Bake for 20 to 25 minutes or until the pastry is golden brown and the filling has reached an internal temperature of 160 degrees.