Preheat your oven to 400°F (200°C).

Heat a skillet over medium heat, add olive oil and sauté diced onions until soft, about 5 minutes. Stir in minced garlic, dried sage, thyme, black pepper, and salt, cooking for another minute before combining with sausage meat.

Roll out thawed puff pastry on a floured surface to about ¼ inch thick. Cut into rectangles, roughly 4 inches by 6 inches.

Place a spoonful of sausage mixture on one half of each pastry rectangle, fold over, and seal the edges. Use a fork to crimp edges for a decorative touch.

Score the tops of the rolls lightly for steam release. Whisk an egg and brush over the tops.

Place on a baking sheet and bake for 20-25 minutes until golden brown and puffed up.

Cool on a wire rack for a few minutes before serving with dipping sauces.