Preheat your oven to 400°F (200°C) so it's ready for baking your Christmas Sausage Rolls. Prepare your workspace by laying out your baking sheet lined with parchment paper.

In a skillet, heat one tablespoon of olive oil over medium heat. Add half a cup of finely diced onion and one minced garlic clove, sautéing until the onion is softened and translucent, about 5 minutes. Add 1 pound of sausage meat, 1 teaspoon of dried sage, 1 teaspoon of dried thyme, and a sprinkle of salt and pepper. Cook until browned and fully cooked, about 7-10 minutes, then set aside to cool.

Roll out your thawed puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Cut the pastry into rectangles, typically about 3 inches by 4 inches, keeping it chilled until ready to assemble.

Place a generous tablespoon of the sausage filling in the center of each pastry rectangle. Fold the pastry over to encase the filling and press the edges together to seal. Use a fork to crimp the edges.

Cut a few slits on the top of each roll to allow steam to escape. Brush the tops with a beaten egg for a shiny finish.

Place the sausage rolls on the prepared baking sheet and bake for 20-25 minutes, or until puffed and golden brown.

Let your Christmas Sausage Rolls cool for about 5 minutes before serving warm, either on their own or with cranberry sauce.