Preheat your oven to 400°F (200°C).

Heat 1 tablespoon of olive oil in a skillet over medium heat, then add ½ cup of finely diced onion and 1 clove of minced garlic. Sauté for 4-5 minutes until soft and translucent.

In a mixing bowl, combine the sautéed onion and garlic with 1 pound of sausage meat, 1 teaspoon of dried sage, 1 teaspoon of dried thyme, ¼ teaspoon of ground black pepper, and ¼ teaspoon of salt. Mix thoroughly.

Roll out the thawed puff pastry sheet to about 1/8-inch thickness and cut into rectangles, about 3 inches by 5 inches.

Place a spoonful of the sausage mixture at one end of each pastry rectangle and roll gently, sealing the edges tightly.

Brush the edges with the beaten egg wash to seal and apply some on top before baking for a shiny finish.

Slice each roll a few times on top to create vent openings for steam to escape.

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

Let cool slightly on a wire rack, then serve warm with your favorite dipping sauces.