Preheat your oven to 200°C (400°F).
Roll out the puff pastry on a floured surface.
Cut the pastry into rectangles (about 10x15 cm).
In a bowl, mix the sausage meat with salt, pepper, and herbs.
Place a line of sausage mixture along one edge of each pastry rectangle.
Roll the pastry over the filling to form a log.
Seal the edges with a fork or by pinching them together.
Place the rolls on a baking tray lined with parchment paper.
Brush the top of each roll with beaten egg for a golden finish.
Bake for 25-30 minutes or until golden brown.