Haggis sausage rolls with cranberries and sesame seeds

I have ordered my haggis from Abel and Cole for Burns Night in advance. Last year we had a traditional Macsween haggis, which I cooked following the instructions on the packet (see my post Burns Night dinner, minus the pipers). I remember we had quite a bit left over, and I used it as a stuffing for sweet peppers. This year I fancied something different. This year's haggis came from Peelham Farm.
I loved the recipe for Haggis sausage rolls in Delicious magazine online, and have adapted it, with a few changes in ingredients. And it suggested using a ready-made puff pastry. I'm the Queen of Jus-Rol, and don't bother with making my own pastry, it won't be as good anyway.

Haggis sausage rolls with cranberries and sesame seeds
Ingredients:

250g haggis, skinned and crumbled
150g pork sausagemeat (I used 3 pork and caramelised onion sausages)
a handful of freshly chopped thyme and sage
a handful of dried cranberries (I used Ocean Spray Craisins, as they're juicy and sweet)
1 pack of Jus-Rol puff pastry, 320g
1 medium egg, beaten with a dash of milk
sesame seeds

In a deep mixing bowl crumble the skinned haggis. If using sausages, remove the skins and discard them, add the sausagemeat to the haggis. Add the herbs and cranberries, and mix well. You don't have to add any salt, as there is enough salt in haggis and sausages.
Open the pastry, cut in half. Lay the filling in the middle of each half, like a long thin sausage.
Brush one side of the pastry with the egg mix, close the other side over and brush with more egg over. Slice each sausage roll into small 4cm pieces.
Put a generous helping of sesame seeds in a small bowl. Dip each mini-roll in the egg, then in the sesame seeds.
Place all the mini-rolls on the foil inside a tray (I had one full tray and a half), greased with a bit of oil. bake at 180c for 15+ minutes.
Serve hot with the soured cream or mustard.

I love sausage rolls, and let me tell you, these ones totally rock. Some of the best sausage rolls I ever had. Totally scrummy.

Adding my post to Cooking with herbs linky at Lavender and Lovage. This month's theme is Store-cupboard basics, essentials and herbs. Dried cranberries and sesame seeds are my cupboard basics and essentials.