Add the Sausages:
Place the sausages on top of the tomato sauce, spacing them evenly. Depending on the size of the sausages, you may need to trim them to fit or overlap slightly. Make sure the sausages are positioned in a way that will allow you to roll the pastry easily.
Add the Cheese:
Sprinkle the shredded cheese evenly over the sausages. The cheese adds a delicious, melty layer that complements the savory sausage and tangy tomato sauce.
Roll the Pastry:
Carefully roll the puff pastry over the sausages, starting from one edge and rolling tightly to enclose the filling. Press the edges to seal, and use a little water if needed to help the edges stick. Repeat with the second piece of puff pastry.
Cut and Score the Rolls:
Using a sharp knife, cut each rolled pastry into bite-sized pieces, about 5 cm (2 inches) wide. Place the pieces seam-side down on the prepared baking sheet. Lightly score the top of each roll with a knife to allow steam to escape during baking.
Prepare the Egg Wash:
In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the top of each sausage roll with the egg wash. This will give the pastry a beautiful golden color and a glossy finish when baked.