Preheat the oven to 200°c / 180°c fan / gas 6

Make the filling by putting the breadcrumbs, cheese, onion, herbs (if using) and salt and pepper into a bowl and mixing together well.

Add one of the beaten eggs and mix to bring everything together.

Take the block of puff pastry and cut it into two through the middle along the longest part so you end up with two long thin blocks of pastry. This will give you pastry that is as wide as you need to make the rolls so all you need to do is make it longer and thinner!

Dust your work surface with flour then, with the shortest edge nearest to you, roll the pastry so that it becomes longer until it is 4mm - 5mm thick.

Now that you have a long thin piece, place half the filling onto the pastry creating a long sausage with the mixture.

Using the second beaten egg and a pastry brush, brush along the long edge of the pastry. Fold the other long edge over the filling to bring both long edges together. Press together gently to seal, forming a very long sausage roll. For a really good seal, use a fork to press the edges together.

Use a large sharp knife to cut into individual size sausage rolls and place each one onto a baking tray (lightly greased or lined with baking paper)

Make 2 slits in the top of each one with the knife then brush the pastry with the beaten egg.

Repeat with the second piece of pastry and remaining filling.

Bake for approximately 20 - 25 minutes until golden brown.