Place the sausage meat in a bowl with the onion, sun-dried tomatoes, sage, parsley, salt and black pepper. Mix with your hands or a wooden spoon until combined.

Cut the pastry in half and roll out each piece to a rectangle roughly measuring 40cm x 14cm x 3mm thick.

Divide the filling into two, dust the worktop with a little flour and roll each piece into a log shape the length of your pastry. Place the sausage meat 5mm from the edge of the pastry, then brush the edge with beaten egg and fold over, pressing to seal. Crimp the edges with your fingers or a fork and cut unto 8. Repeat with the other half of pastry and filling. (freeze at this stage)

Make a small slit in the top of each one, brush with beaten egg and place on a baking sheet lined with baking parchment. Sprinkle over the parmesan and bake in a preheated oven 200c/fan180/gas 6 for 20-25 minutes until golden, risen and flaky. Remove from the oven and cool slightly on a wire rack.