1. Preheat oven to 200C fan-forced (220C conventional) and line a baking tray with baking paper. Blitz the bread in a small food processor to produce coarse breadcrumbs.

2. Heat a small frypan over medium heat and add the butter, onion and garlic. Fry for about 3 minutes, until the onion is softened but not browned. Combine the onion mixture (including any butter in the pan) with the breadcrumbs, mince, bacon, cranberries, parsley and thyme, along with a few tablespoons of water, and season very well with salt and pepper. Divide mixture evenly into six portions.

3. Cut each puff pastry sheet in half and spoon one portion of the mince mixture along the long side of one pastry half, shaping into a long sausage shape. Brush a little water along the opposite long edge and roll up each sheet to contain the filling, pressing to seal. With the seam side down, cut each roll into quarters with a sharp knife, then brush with beaten egg and place on the prepared tray.

4. Bake the sausage rolls for about 20 minutes until golden brown. Serve with tomato sauce.

Also try: my ice-cream-stuffed panettone

Adam's tips on how to bring a plate like a pro

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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