Place the sausagemeat in a large bowl and break it up into small sections. Add the herbs, purée and cheese. Season and squidge the mixture with your fingers, making sure the ingredients are well distributed throughout the meat.
Roll the pastry out onto a floured surface to a large 36 x 12cm wide rectangle and to a 3mm thickness.
Cut the pastry in half down the length to give you two long strips. Neaten the edges and re-roll again just to give slightly wider strips.
Divide the sausagemeat in half. Roll one half into a long thin sausage and place down the centre of one of the pastry strips.
Brush the nearest pastry edge with some beaten egg and then roll the other edge of the pastry over the sausagement and press onto the glazed edge to seal. You should end up with one very long sausage roll - you can roll this gently under your palms to create a more even cylinder if you like.
Cut the long roll into small rolls using a sharp knife and place on a non-stick baking sheet and place in the fridge to chill.
Preheat the oven to 200°C, fan 180°C, gas mark 6, and repeat this process with the second half of sausagemeat and pastry.
Brush the tops of the sausage rolls with any remaining egg and bake in the hot oven for 20 minutes. Serve with a tangy tomato salsa or chutney on the side.