375 g (12 oz) sheet of pre-rolled puff pastry, about 40 x 25 cm (16 x 10 inch)
3 tablespoons cream cheese or cream cheese with chives, at room temperature
1/2 small red onion, finely chopped, or 2 finely chopped spring onions
125 g (4 oz) grated Cheddar cheese
8 herby sausages
1 small egg, beaten
Place the pastry sheet on a clean surface and spread the cream cheese thinly over the surface. Scatter over the chopped onion and 75 g (3 oz) of the grated cheese.
Cut the pastry lengthways into 2 long strips and arrange 4 sausages, end to end, along the centre of each strip. Roll up the pastry strips to create 2 long sausage-shaped rolls, then cut each roll into 4 individual sausage rolls.
Arrange the sausage rolls on baking trays lined with kitchen foil, make 2–3 small cuts in the top of each one, then brush with beaten egg and sprinkle over the remaining grated cheese.
Bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 18–22 minutes or until the sausages are cooked through and the pastry is puffed up and golden. Serve warm or cold as part of a Ploughman's-style lunch or brunch.