In a large pot, brown the meat in the pot. Mix the soup powder mix with 550ml water
Add the soup to the browned meat and bring to the boil.
Break the bread into small pieces and add to the mince. Boil for a further few minutes and mix well to break up any bread pieces. If the mixture seems wet, add another slice or two of bread. Test the seasoning and leave to cool.
Roll out the pastry on a lightly floured surface, and cut into strips (if you are making main course sized pies these strips should be about 20cm wide and if you are making cocktail sized ones the pastry should be about 10cm wide. Square off the top and the bottom and keep any off cuts for rolling out the next batch.
Brush the right edge of the pastry with water/milk/egg. Spoon the filling in down the middle of the strip. Fold the pastry over and pinch along the painted line to seal that side. This can be decorated by pressing in a fork or using your fingers to create a pretty pattern. Brush the rolls with milk or beaten egg.
Cut the sausage rolls into preferred sized portions and place on a greased or lined baking tray. Store these in the fridge or freezer until needed. Bake in a hot oven (220°C) for 15-20 minutes until the pastry is golden and puffed. If baking from frozen it might take a little longer.