Preheat oven to 425 degrees.
Set out puff pastry to thaw/warm slightly.
In a large bowl, combine the ground meat, 1 egg, bread crumbs, and spices. Using either your hands or a spoon, mix until everything is combined. Set aside.
Lay puff pastry sheet out flat. Using a knife, cut pastry sheet horizontally across the middle, then make three evenly spaced vertical cuts, so that the pastry is divided into 8 evenly sized rectangles.
Divide the meat mixture evenly between the 8 puff pastry rectangles. Roll meat portions into log shapes that are the same length as the puff pastry portion. Place the meat about 1/2 inch from the top of each puff pastry rectangle.
Beat 1 egg in a small bowl. Using a pastry brush or your finger, paint the puff pastry above the meat with the egg wash to act as a glue. Then, take the bottom of each puff pastry rectangle and fold it tightly over the meat. Seal the edge by pressing with a fork.
Paint each sausage roll with the egg wash.
Bake sausage rolls on a parchment paper lined baking sheet for 20 minutes, or until deep golden brown.
These can be eaten right way, or can be allowed to cool. They also freeze well! Serve with mustard of your choice.
