Place sausage meat in a large bowl. Add grated onion, thyme, salt, pepper, and mustard. Mix gently using your hands.

The key here is not to overwork the mixture. You want it combined, but still soft and light in texture. Overmixing can make the filling dense after baking.

Lightly flour your surface and roll out the puff pastry into a long rectangle.

If the pastry feels too warm, place it in the fridge for a few minutes before continuing. Cold pastry bakes better and rises more evenly.

Divide the sausage mixture into two even portions. Shape each into a long log and place it along the center of each pastry strip.

Try to keep the filling even so the rolls bake consistently.

Brush one side of the pastry with beaten egg. Fold over and press gently to seal.

Use a fork to crimp the edges. This not only secures the roll but also gives it that classic bakery-style look.

Cut each long roll into smaller portions and place them on a lined baking tray.

Leave space between them so they can expand while baking.

Brush the tops with egg wash for a golden, glossy finish.

Bake in a preheated oven at 200°C (390°F) for 20–25 minutes.

You will know they are ready when the pastry is puffed, golden, and crisp, and the filling is fully cooked.

Let them rest for a few minutes before serving. This allows the filling to settle slightly.

Serve warm for the best texture and flavor.