Entirely Elizabeth

Preheat oven to 400 °F
Unthaw the puff pastry by following the instructions on the package.
In a bowl combine minced chicken, onion soup mix, Worcestershire sauce, brown mustard, tomato paste, and black pepper. Set aside.
Unfold the puff pastry and cut into 3 oblong rectangles. With a rolling pin, lightly roll them along the long end to make the puff pastry thinner and a square shape (but not too thin so it tears).
For each piece of puff pastry, place scoops of the minced chicken filling down the center of the puff pastry. It should resemble a log shape.
Egg wash the puff pastry on both sides of the minced chicken log.
Gently fold one side of the puff pastry over to the other and seal together firmly.
Continue until all the minced chicken filling and puff pastry is used.
Cut each sausage roll into 6 to 8 equal sized pieces. Place the sausage rolls on a parchment lined baking sheet 2 inches apart.
Brush the sausage rolls with the egg wash and lightly score the top of the puff pastry (without piercing it to reveal filling).
Bake for 16 to 18 minutes or until golden brown and the chicken mixture is cooked.
Serve piping hot out of the oven.