A favourite evening snack that is also fantastic for using up the leftover Christmas cheese and cranberry sauce.
Turn on oven and set to 180°C. Unroll the puff pastry, add the sausage meat and form into a long even cylinder that goes right to the edge lengthways. Spoon over the cranberry sauce and spread evenly on top of the sausage meat. Place the slices of brie on top of the cranberry sauce.
Brush all around the filling with the beaten egg, fold over and firmly and tightly press the pastry against the sausage meat to form a tight fit. Cut off excess pastry leaving approx 1 inch flap. You can press this with the tine of a fork for decoration.
Brush the pastry all over with the remaining beaten egg, transfer to a shallow roasting tin lined with parchment paper or reuasable silicone sheet, before placing in the oven for 40 - 45 minutes until if has puffed up and gone golden brown. Allow to cool for 5 - 10 minutes before cutting into it and serving.