Put the first 13 ingredients into a large bowl and mix well.
Add the egg and mix again with a fork until everything is thoroughly combined.
Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
The rolls should be about ¾ inch in diameter.
Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
Seal the long edges (optional) together by flaking.
Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
Can be served hot or cold, as appetizers or part of a main course.