Combine meat, Italian herbs, salt, pepper, chilli powder in a bowl, mix with hands. Divide into 2 'lumps'.
Very lightly grease a baking tray and allow to warm in the oven. Divide pastry into 2 equal sized rectangles. Cover each rectangle with 1 tablespoon of tomato puree and half the grated mozzarella, making sure of an even spread.
Now for the messy bit: hand roll both of the sausage meat 'lumps' into long enough lengths to fill the long side of the pastry rectangles. Roll pastry around the meat so that there is meat from end to end, and the seal of the pastry is on the bottom.
Cut the 2 long rolls into 6 rolls each and put onto hot baking tray. Beat the egg and brush over to glaze the 12 sausage rolls.
Bake in the preheated hot oven until golden, risen and properly cooked, 20 to 25 minutes.
For the more adventurous, minced chillies and garlic go very well in these - the hotter the better!