Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.

Step 3

On a lightly-floured surface, roll out the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.

Step 4

Cut the pastry sheet in half lengthwise so that you have two 6 x 14-inch (15 x 35 cm) strips of dough.

Step 5

Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.

Step 6

Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.

Step 7

Cut each log into pieces, about 1½-inches (4 cm) long at the seam side and place on your prepared baking sheet. You will yield around 20 sausage rolls.

Step 8

Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.

Step 9

Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.