Wrap each chipolata with a rasher of streaky bacon. Pop on a tray and drizzle with a little oil.
Bake for 20 minutes at 180°C, turning once. Leave to cool.
Meanwhile, roll out your pastry to 1/2cm thickness on a lightly floured surface. Cut out small diamond shapes nearly as wide as your sausages. Brush 2 sides of the diamond with egg wash, then pop your sausages in the centre.
Bring up the edges and pinch together.
Lay your camembert in the centre of a lined baking tray. Arrange your pigs in blankets around your camembert. Brush with egg wash.