Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.

In a large mixing bowl, combine the pork mince, French onion soup mix, ketchup, Worcestershire sauce, Dijon mustard, and black pepper until well blended.

Roll out puff pastry sheets on a floured surface until 3mm thick. Cut in half lengthwise, fill, and roll tightly, sealing edges with water or egg wash.

Whisk together the egg and milk for the egg wash. Brush the tops of each roll evenly with the egg wash.

Transfer the rolls to the baking tray and bake for 20–25 minutes until golden brown and cooked through.

Let the rolls cool for a few minutes before serving warm with dips or sides.