Ingredients
12 sausages, I use thin pork but any will work, including vegetarian
1 sheet of ready rolled all butter puff pastry
1 tbsp seasoning, I use steers but chicken or paprika season will also work
2 tbsps crab apple jelly (optional)
1 small egg, beaten

Method
Preheat the oven to 180c.

Take the pastry and with a rolling pin just go over it a little to stretch it a few cms.  With a sharp knife, cut into pieces large enough to cover your sausages, you should have just enough.  On each piece of pastry put ½ tsp of the crab apple jelly and with a knife spread leaving a 1cm gap down one side as otherwise the jelly prevents the pastry sealing. 

Sprinkle the spice seasoning over. Put the top of sausage on the pastry and roll so that the pastry encases the sausages.  Put on to a lined baking tray, seam down.  Use a pastry brush to coat the top in egg wash.  Cook for 25 minutes or until golden.