Preheat the oven to 400 degrees.
Roll out both Puff Pastry Sheets on a floured surface to reach a size of 10x13.
Using a 4 inch round cookie cutter, cut 6 circles from each sheet and transfer to a parchment lined baking sheet.
Place the pastry circles back in the fridge.
In a pan add the sausages and heat until fully cooked.
Transfer to a cutting board and roughly chop the sausages before returning them to the same pan.
Add the chopped potato and rosemary and cook for 2-3 minutes.
Add two beaten eggs and cook until firm, about 3-4 minutes.
Bring the pastry circles back out of the fridge and keep six on the baking sheet. You can add holes to these if you desire.
Place some of the filling onto the center of each circle (about 1/2 cup) followed by some grated cheddar.
Brush the edges of the pastry circle with some the remaining beaten egg and place another circle over the top of the filling.
Using your fingers, gently push down and seal the edges using a fork.
Once all of the hand pies are done, brush with more egg and add some cheese and rosemary to the top.
Place the hand pies in the oven and bake for 25 minutes or until golden brown.
Serve at once with extra maple syrup on the side.