Sausage Rolls

In a bowl, combine the ground pork, grated onion, sage, breadcrumbs, salt, and pepper, mixing with your hands until evenly blended but not overworked.

Roll the puff pastry into a rectangle roughly 10x14 inches on a lightly floured surface, then cut it in half lengthwise into two long strips.

Shape the sausage mixture into two even logs and lay one down the center of each pastry strip, then brush one long edge with beaten egg, fold the pastry over to enclose the filling, and press the seam to seal underneath.

Brush the tops with beaten egg, cut each long roll into 2-inch pieces, and snip two small steam vents in the top of each with scissors.

Bake for 25 to 30 minutes until the pastry is puffed, deep golden, and crisp and the filling is cooked through, then cool slightly before serving warm.