Hi JaneeZee,
I gave these a try yesterday using the rough puff pastry recipe as you suggested. It was absolutely beautiful, well worth the effort, with such a marked difference from the butter puff pastry you can purchase
I wasn't certain how it would roll out, so divided the pastry in two and rolled two approx 30x30cm sheets (similar to store brought size) and used one store brough piece. Next time I'll try dividing the pastry into three and rolling it thinner.
I made the filling exactly as per the recipe, except that I used dried herbs instead of fresh. The mixture is more "runny" that meat would be, but rolled into each 1/2 piece of pastry with only a little oozing from the sides. I noticed the pastry recipe stated to cook it at 220 degrees for the first 20 minutes, so cooked the rolls at this temperature until golden (about 22 - 25 minutes). The end result was just right, the pastry was crisp, not soggy on the bottom as I've had in previous attempts and the mixture once cooked looked just like sausage meat.
I think so long as each peice of pastry is approx 30x30cm there should be enough to roll up the filling, even though it is a little "oozy" and fiddly to roll. When you try again JaneeZee, I'd love to hear how you go