Instructions

1. Preheat the oven to 170°C.
2. Unroll the pastry and cut them into squares. You should get about 6 per sheet.
3. Skin the sausage and crumble it into small bits. Brush the pastry squares with paprika paste or tomato purée, then scatter the sausage on one half of the squares. Add a few leaves of basil or parsley.
4. Fold the pastry over the filling to form triangles. Press the edges to seal. (If you're using an egg, you can brush the edges to stick them together - if you don't, just press down with your fingers to seal well).
5. Place the triangles on a non-stick baking tray. Brush them with the egg, if used.
6. Bake them for 20 minutes or until the pastries are golden brown.
7. Let them cool before serving.