1. Preheat your oven to 450 degrees.
2. Put tomatoes and tomato paste into the blender.
3. Blend them together until it’s pureed.
4. Pour tomato blend into a pot on the stove.
5. Add pinches of salt and pepper.
6. Turn heat to low (we just want to heat up the sauce slowly).
7. While the sauce is heating, break apart the sausage (we recommend removing them from the casing to make that easier).
8. Add sausage to a saute pan and cook it over medium heat and cook until it’s cooked all the way through.
9. Drain the sausage on some paper towels to remove excess oil.
10. Now that the sauce is hot, add basil and parsley and mix.
11. Add cheese to the sauce and mix.
12. Once cheese starts to melt, add your cooked sausage into the pot.
13. After a few minutes, remove from heat.
1. Unfold the pastry sheets.
2. Cut the puff pastry into thirds long ways.
3. Add a spoonful of filling to the sheet and space it out (we did three spoonfuls, evenly spaced, on each third of the original sheet, but you can do more or less depending on how large or small you want the end “pockets” to be).
4. Using the egg wash and a brush, brush the puff pastry sheet covering all parts of it not blocked by the filling.
5. Unfold another pastry sheet and cut it into thirds just as the other one.
6. Lay each of the thirds on top of each of the thirds with filling on them to cover them up.
7. Once all the layers are snug on top of the filling, cut horizontally in between the filling pouches to separate each into it’s own pouch.
8. Using a fork, press down on the edges of each pouch to seal them.
9. Egg wash the top of each pouch and then lay on a parchment-lined sheet pan with a little space in between them.
10. Let cook for 20 minutes.