Mini Sausage Rolls

Mini Sausage Rolls:

(found this recipe here)

3/4 lbs lean ground pork

3/4 cup finely diced boiled potato

1 small onion, finely chopped

2 tbsp chopped fresh parsley

1 tsp dried sage

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp crushed red pepper flakes

1 package (17.25 oz) frozen puff pastry sheets, thawed

flour, for dusting

1 large egg, beaten

1 cup Worcestershire sauce

Preheat oven to 350 degrees. To make piping bag, snip 1 corner from a plastic zip lock bag with scissors to make a U-inch opening.
Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in bowl; transfer sausage mixture to bag.
Unfold 1 pastry sheet; following fold marks, cut sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips. On a lightly floured surface, roll out each strip into a 12" x 2.5" rectangle. Pipe sausage mixture along 1 long edge of each strip. Lightly brush opposite edge with egg. Starting at edge with sausage mixture, roll up each strip, gently pressing egg-brushed edge to seal.
With a sharp knife, cut each log crosswise into eight 1 1/2-inch-thick rolls. Arrange rolls, seam side down, on a broiler pan; brush top with egg. Repeat with remaining pastry and sausage mixture.
Bake until golden and cooked through, 30 to 35 minutes. Serve warm with Worcestershire sauce for dipping.