Preheat the oven to 200°C/400°F/Gas Mark 6.
Sprinkle flour across your work surfacer and roll out the pastry into a rectangle shape of about 28cm x 32cm. Make sure you are rough with the pastry you don’t want the pastry to be too puffed out for the sausage roles. Hit the pastry with the rolling in a few times to reduce puffing.
Cut the pastry in half, lengthways. Then cut these two halves into eight smaller sections each, leaving you with 16 equal rectangles.
Place a piece of sausage at one end of a rectangle and sprinkle some thyme, salt and pepper over the sausage. Brush the other end of the rectangle with a little beaten egg. Roll the sausage up and repeat with the rest of the sausages. Place the sausage rolls in the fridge for 20 minutes and let the pastry harden.
After the 20minutes, score the tops of the sausage rolls or prick with fork. Use the rest of the beaten egg to brush the sausage rolls and place in the oven for 25-30minutes.