Step 1

Heat oil in a small frying pan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute. Set aside to cool completely.

Step 2

Preheat oven to 200C/180C fan-forced. Line 3 large baking trays with baking paper.

Step 3

Combine mince, cooled onion mixture, breadcrumbs, camembert, cranberry sauce, sage and 1/2 the egg in a large bowl. Season with salt and pepper.

Step 4

Place 1 pastry sheet on a flat surface. Leaving a 1cm border at top of sheet, spread 1/4 of mince mixture over pastry to cover. Starting at end closest to you, roll up to enclose filling. Brush roll with a little of the remaining egg. Sprinkle with 1/4 of the sesame seeds and paprika. Season.

Step 5

Trim and discard ends of roll. Cut into 1cm-thick slices. Place, cut-side down, onto prepared trays, leaving room for spreading. Repeat with remaining pastry, mince mixture, egg, sesame seeds and paprika. Bake, 2 trays at a time, for 20 to 25 minutes or until golden and puffed, and filling is cooked through. Repeat with remaining tray. Stand for 5 minutes. Sprinkle with parsley. Serve with extra cranberry sauce.