Remove the pork-style sausage meat from the casings. Discard the casings and add the sausage meat to a bowl.

Finely dice the onion, cranberries and chestnuts and add to the sausage meat along with the herbs and seasoning.

Mix well until all of the ingredients are well combined.

Preheat the oven to 200C / 400F / gas mark 6.

Cut the pastry block in half and roll each half into a long thin rectangle roughly 20 x 30cm (roughly 8 x 11 inches) and 3mm thick.

With the shorter edge closest to you, spoon the filling slightly off centre (and closer to the right hand edge) of both puff pastry sheets, creating a long "sausage" of filling.

Brush the right-hand pastry edges with a little soy milk, then lift the left edge up and over the filling until it meets the pastry on the right hand side.

Using a fork, crimp the edges so that the pastry is sealed.

Brush all over with soy milk and then sprinkle with the sesame seeds.

Cover and place into the fridge to firm up for half an hour.

Remove the long sausage rolls and cut to your preferred size. (You should be able to get up to 12 sausage rolls out of this amount of filling and pastry depending on their size).

Place them into the centre of the oven and bake for 25-30 minutes or until the pastry is crisp and golden and the filling cooked through. (Please note, if you want to cook larger sausage rolls you may wish to reduce the temperature slightly and extend the cooking time to ensure the filling is hot and cooked all the way through).