Preheat your oven to 200c/180c fan and lightly grease a baking sheet.
Squeeze your sausage meat into a large bowl. If your using the meat from inside actual sausages, be sure not to include the skins. Crush or finely chop your garlic clove and add in with the orange zest. Season the meat with mixed herbs, salt and pepper to your liking, then set the bowl to one side.
Lightly flour your clean surface and unroll your pastry on to it. Cut the pastry in half lengthways and using a teaspoon, spread cranberry sauce down the middle of each half, being sure to leave plenty of room on either side. Don’t use too much, otherwise it’ll leak out when baking.
Divide your sausage meat in two and spread each along the length of the pastry on top of the cranberry sauce in a cylindrical shape. Then chop your Brie into slices and lay on top of the sausage meat.
Brush one edge of the bare pastry with beaten egg, then fold the other bare side over the sausage meat to meet it, encasing the sausage tightly inside. Use a fork to press down on the pastry edges and cut any excess away with a knife. Repeat with the other pastry sheet.
Using a sharp knife, cut each roll into 4 and poke two slits in the top of each one to release the steam while they bake. Brush beaten egg over each one, then bake in the oven for 25 minutes or until golden.
Remove them from the oven once golden and allow them to cool for a few minutes before serving them up warm.
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