Pre-heat the oven to 180ºC. Spray a large baking sheet with low calorie cooking spray.
Twist each sausage in the middle, then snip through the twist. This will give you 20 mini chipolatas.
Lay the half pastry sheet out in front of you, so the long edge is facing you, then cut it, from top to bottom into 20 even strips. They should be a little less than 1cm in width.
Wrap each mini chipolata in a piece of bacon, then wrap each in a strip of puff pastry.
Pop on a baking tray with the edges of the pastry on the underside.
Bake in the oven for 15-18 minutes.
Serve, either warm or cold.