Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

Cook the sausage: In a skillet over medium heat, cook the sausage meat until browned and fully cooked, breaking it into small pieces. Drain any excess fat and set aside.

Scramble the eggs: In a bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into a non-stick pan over low heat and scramble gently until just set. Don’t overcook—they’ll finish baking in the oven.

Prepare the pastry: On a floured surface, roll out the puff pastry and cut into 4 equal rectangles.

Assemble the rolls: Add a spoonful of sausage and scrambled egg onto one half of each rectangle. Top with shredded cheese and herbs if using.

Seal and brush: Fold over the pastry and press the edges with a fork to seal. Beat the extra egg and brush the tops of the rolls with egg wash.

Bake: Transfer rolls to the lined tray and bake for 20–25 minutes, or until puffed and golden brown.

Cool slightly & serve: Let rest for 5 minutes before serving. Enjoy warm or allow to cool and freeze for later.