Preheat your oven to 400°F (200°C).

In a skillet over medium heat, sauté finely diced onion and minced garlic in a drizzle of olive oil until soft, about 5 minutes. Mix in the sausage meat, sage, thyme, salt, and pepper. Cook until the sausage is no longer pink, about 8-10 minutes.

Roll out thawed puff pastry on a floured surface to 1/8 inch thick. Cut into approximately 4-inch rectangles.

Place a portion of the sausage mixture down the center of each rectangle. Fold over and seal the edges to secure the filling.

Cut assembled rolls into 2-3 inch pieces, whisk an egg, and brush the tops with egg wash.

Bake on a lined baking tray for 20-25 minutes until puffed and golden brown.

Allow to cool for a few minutes. Serve warm with dipping sauces like mustard or garlic aioli.