Sausage Rolls  (Makes 9 dozen)
 
3  pkgs    puff pastry sheets - thawed
1  lb  ground beef (VERY lean-90%)
2  12oz    mild sausage
2  eggs
1/2  cup  dried breadcrumbs (or 1 cup fresh)
1/4  cup  ketchup
3  T    Worcestershire sauce
1  med  onion - finely chopped (optional)
Salt and pepper to taste 
 
Mix all ingredients (except the pastry) in a large bowl.  (hands work much better than 
using a spoon).  Divide into 6 sections. 

Unwrap the pastry.  (Each box contains two sheets).  On a floured surface, unfold a
sheet of pastry and roll to about 12 x 12 inches.  Slice into 3 equal
sections (more or less along the folds of the pastry).  Take one section of
the meat filling and divide it onto the 3 pieces of pastry.  Form a roll of
meat (about as thick as your thumb) along the long edge of each of the
sections of pastry.  Roll the pastry around the meat and push down gently to
seal the edge.  Slice each roll into 6 pieces.  Repeat with all the pastry
and meat.  At this point they can be frozen. Place them on a
cookie sheet in the freezer until they're frozen (about an hour), then 
place them in a single layer in a ziplock freezer bag and put them back in
the freezer
 
To bake:

Remove rolls from freezer and allow to thaw overnight in the refrigerator.
Preheat oven to 350 degrees.  Place thawed rolls on a cookie sheet lined
with parchment paper. (really important - the rolls will stick otherwise!)  
Brush each roll with beaten egg.
Bake in center of oven for about 20 minutes.  Remove from oven, place rolls
on a cooling rack and allow to cool at least 10 minutes before eating.

(If you forgot to take the rolls out of the freezer, or if you get
unexpected visitors, you can bake them from frozen.  Reduce the oven
temperature to 325 degrees and bake for 30 minutes.)