If using sausages, dip them in cold water, and remove skin. Roll pastry out thinly on a floured board and cut into pieces to wrap around the sausages. Put a sausage or roll of sausage-meat in each. Roll up and damp edge of pastry to seal. Make three cuts on top of each roll. Place the rolls on a baking-tin and brush with milk or beaten egg. Place near the top of a hot oven (425°), and cook for 20 minutes. Makes 8 to 10 rolls.