Cranberry and Brie Sausage Rolls

Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.

In a bowl, crumble the sausage meat. Ensure there are no large lumps.

Unroll the puff pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise.

Spread half of the sausage meat evenly along the centre of each pastry rectangle, leaving a small border around the edges.

Top the sausage meat with the cubed or sliced brie, spreading it evenly.

Spoon the cranberry sauce over the brie.

Brush one long edge of each pastry rectangle with beaten egg. Fold the pastry over the filling, sealing the edges tightly with a fork to prevent leakage.

Brush the tops of the sausage rolls with the remaining beaten egg.

Sprinkle with sesame seeds (if using).

Cut each long sausage roll into 3 equal pieces (or smaller, depending on desired size).

Place the sausage rolls onto the prepared baking sheet.

Bake for 20-25 minutes, or until the pastry is golden brown and the sausage meat is cooked through.

Let the sausage rolls cool slightly on the baking sheet before serving. They are best served warm.