I would cook puff pastry at 200C and shortcrust at 180C
Oven timings would vary, so many other factors, fan oven or convectional, Aga, size of finished rolls, and how many per batch cooked, just keep an eye on them and check they are cooked through with a meat thermometer if unsure.
I have noticed that the size of Sausage rolls have got much smaller recently, from the frozen ready to bake Greggs ones to those sold on Morrisons instore bakery, all a couple of inches shorter than they used to be. Only our local butcher makes them as long as they are wide, about 4inches square, shortcrust pastry, full of home made sausage meat, and nearly always hot and fresh from the oven.
In general l think things changed with the so called Sausage roll tax that came into force a couple of years ago and added VAT to the price of any bakery goods that where handed over to the customer fresh from the oven whilst still warm.
