Sage, chilli and feta sausage rolls

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of the oil in a medium frying pan and fry the onion for 5-6 minutes over a medium heat until starting to soften. Add the garlic and fry for 2-3 minutes, then put in a large mixing bowl and leave to cool for 5 minutes.
2. Add the sage, chilli, oregano, feta and sausagemeat to the garlicky onion. Season generously with salt and pepper, then use your hands to mix everything together really well.
3. Unroll one of the sheets of pastry and cut in half lengthways. Place a quarter of the sausage mixture down each length of pastry, just off-centre, in a 2-3cm wide sausage shape. Lightly brush the wide edge of the pastry with the egg glaze, then fold over to encase the filling, leaving a small lip of pastry. Press down along the pastry lip to seal, then brush with the beaten egg and press a fork into the pastry lip to crimp and seal further. Put the 
rolls on a board and chill for 10 minutes. Repeat with the remaining pastry and filling.
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4. Once chilled, use a sharp knife to cut each long roll into 4 individual sausage rolls and transfer to a baking sheet lined with non-stick baking paper. Chill again for at least 20 minutes.
5. After chilling, once the sausage rolls feel firm, brush again with beaten egg to glaze. Bake for 20 minutes until risen and golden and the meat is cooked through. Rest for 10 minutes before serving.