Remove crusts from bread and soak in a bowl of hot water
for 5 minutes, then squeeze to remove excess moisture.
Combine the bread in a bowl with the sausage, onion, herbs and
seasonings and place into a piping bag (icing bag).
Cut the sheets of pastry in half, and pipe the filling along the
edges of the pastry.
Turn the egde of the pastry over the filling, then turn again so
that the filling is completely encased in the pastry.
Repeat the process with the remaining pastry and filling.
Score the pastry at 5cm (2") intervals and brush with beaten
Bake at 230C (450F) on a greased baking sheet for 20 minutes, then
reduce temperature to 180C (350F) and bake an additional 10 - 15 min.
Makes approx 48