In a medium bowl, mix together ground pork, sage, thyme, mustard, and Worcestershire sauce. On a floured surface, roll puff pastry into a 10 x 15-inch rectangle, slice in half lengthwise, and place halves an inch apart on a baking sheet lined with parchment paper. Evenly spread 2-inch lines of the sausage mixture slightly off-center down the length of each pastry piece. Fold the wider side of pastry over the sausage and press and seal edges with a fork. Cut rolls into 3-inch sections and slit the top of each roll twice to allow steam to release. Place baking sheet in fridge for 10 minutes.
Preheat oven to 425 F. Brush pastry tops with beaten egg and bake 25 minutes, or until a deep golden brown and sausage is 165 F. Serve hot. Refrigerate leftovers for up to 4 days in the fridge or freeze up to 3 months.
Per serving: 431 calories, 26 grams fat (9 grams saturated fat), 151 milligrams cholesterol, 226 milligrams sodium, 11 grams total carbohydrates, 0.5 gram fiber, 38 grams protein.
