Sausage Rolls.

But that’s where I go wrong Calipso.

When I make the long sausage shape, I either get too much sausage meat in, making it rather fat, or I don’t seem to put enough in, making it too thin with too much spare pastry.

And I have to say I prefer my own pastry to bought, which isn’t so easy to keep in a good shape, which is an advantage of bought, a nice rectangle or square I know.

Thanks GG13.

Sounds like a lot of work.
I use sheet of ready rolled puff pastry, leave it on the paper.
Cut a line with a sharp knife down the centre. Divide sausage meat into two and make a long sausage of it on each piece of the party sheet.
Brush the long edges with beaten egg and then bring each side to the middle making two long rolls.
Next, using a sharp knife divide each roll into eight equal size pieces. You then have 16 perfectly even sausage rolls.
I also use the paper to line the baking sheet

Definitely not daft, I make little mini sausage roll shape puff pastry mince pies which the GC devour quickly.

Can’t see why you can’t have tart shaped sausage rolls