Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Place the minced pork in a mixing bowl. Add the chopped shallot and herbs. Season with salt and pepper and mix well.
Cut the pastry sheet in half lengthways. Shape half the meat mixture into one long sausage and place in the middle of one piece of the pastry.
Spoon a little cranberry sauce along the length of sausagemeat.
Brush along the edge of the pastry with a little beaten egg, then fold the pastry over to enclose the filling. Press the pastry together with a fork to seal.
Cut into 8 pieces and place on a lightly greased baking sheet. Repeat to make another 8 sausage rolls.
Bake for 25 minutes until golden. Serve warm or cold.
Freeze for up to 2 months in a sealed container. Defrost fully before serving.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)