preheat oven to 220°C / 440°F , line a baking tray with baking paper .

in a large mixing bowl combine the mince , breadcrumbs , onion , herbs and tomato paste season with salt and cracked pepper and mix all well to combine .

cut pastry sheets in half and taking a forth of the meat mixture , place in long log form into the middle of one pastry piece and roll the pastry up around the meat mix leaving a little at the end , brush the end piece of pastry with the egg and finish rolling and press gently to seal a little them place seam side down onto prepared baking and brush the tops of each one with the egg .

NOTE : you can precut them to the size you prefer from small to large or cut them to size once cooked cut if cooking whole , make little pricks along top of sausage rolls to ensure even cooking .