Method : 

• In a small bowl mix 1 tablespoon of flour with a splash of water, enough to make a thick paste.
• In a large bowl, mix up the pork sausage meat with the pepper & Thyme.
• On a floured surface, roll out the puff pastry sheet to about 24" length then cut in half so that you have two 12 " sheets.
• Cut thees sheets in half to leave two 6" sheets.
• About 2 inches in, fill the pastry sheet with sausage meat then along the far edge apply a generous amount of the flour paste.
• Roll the pastry into a long sausage roll so that the paste seals the edge.
• Cut into 6 mini sausage rolls. 
• Do this for the rest of the pastry sheets.
• Put your sausage rolls onto a greased backing tray and refrigerate for 1 hr.
• Remove the backing tray from the fridge.
• Using a sharp knife cut two diagonal deep cuts into each of the sausage roll.
• Coat the sausage rolls with egg wash so that they brown.
• Cook on the tray in a preheated oven @180 c for 25 minutes.

These sausage rolls are a must for any buffet - You should get about 24 out of this recipe ....