This recipe is a great alternative to typically unhealthy sausage rolls (well, apart from the puff pastry...). I use chicken breast mince, but any lean mince could really be used. I usually make quite a few and freeze them for later use.
Combine all ingredients in a large mixing bowl and mix well with hands. Roll into 4 "sausages" to fit the length of the pastry. Place mixture on the edge of the puff pastry and fold over. Stcik the edges down with egg wash.
Cut each long roll into 4 equal, smaller rolls. Place on a wire rack in the middle of the oven and cook for 20-25 mins or until golden brown.