Gourmet Chicken Sausage Rolls

I wanted to do fancy party food recently, but wanted to use old fashioned favourites at the same time. So I adapted Mum's traditional sausage roll recipe and added some chicken mince and other goodies. Feel free to add any herbs you love, semi-dried tomatoes would be great, as would olives in the mixture.

4 sheets of puff pastry, each divided into six rectangles
500g chicken mince
175g sausage mince
4 small rashers streaky bacon, chopped
6 large button mushrooms, chopped
¼ cup parsley, finely chopped
2 eggs
1 tbsp tomato sauce
1 tbsp Worcestershire sauce

Saute bacon and mushrooms in fry pan over medium heat until bacon is crispy and mushrooms are soft. Allow to cool.
Defrost four sheets of pastry.
Combine chicken and sausage mince in bowl with parsley, 1 egg and sauces. Add cooled, cooked mixture and use hands to ensure mixture is well combined.
Divide mince mixture between 24 small rectangles of pastry, roll up from the short side and place on oven trays covered in baking parchment.
Break an egg into a bowl and lightly beat. Brush sausage rolls with egg wash and place in hot oven (200+) for at least twenty minutes. You may need to swap trays over halfway through cooking. Pastry should be golden brown when done.
Serve on a platter with tomato ketchup.

Source: Jules