Preheat the oven to 200C / Gas Mark 6.
Remove the casings from the sausages.
Unwrap the pastry and flatten it out.
Place the sausage meat in an even layer down centre third of the pastry (lengthways).
Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side. Brush the pastry all over with the beaten egg.
Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden.
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