Create an egg wash using 1 egg and 2 Tablespoons water and whisk. Brush on the inside of the pastry.
Take 1/4 cup of the meat and line the sausage down the center of the puff pastry. Fold the puff pastry over the meat and take a fork to pinch the seams shut. Brush the outside of the puff pastry with the remaining egg wash.
Cut the puff pastry into two-inch pieces and lay onto a baking sheet.