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Fancy or Book Sausage Roll

Take a piece of best puff paste, roll it out to an eighth of an inch in thickness; then cut it up in squares four inches square, lay them out on board; then have the sausage meat ready, break it off in pieces the size of a small egg; roll them out three inches long and place one piece in the middle of each square of pastry, Now wet the edge of the pastry with water, then bring the part furthest from you over on to the part nearest to you, taking care to let it be back from the front at least one-fourth of an inch ; now wash these with egg, taking care not to allow the egg to run down over the sides of the pastry. Next give a few shallow cuts with a sharp knife; then cut a leaf of pastry, place it in the center (do not wash it), and bake them a nice brown. If these are made well the edges will rise up and the roll will look like a book.