Peel and finely chop a red onion. Heat 1 tbsp rapeseed oil in a pan and fry the onion for 10 minutes on medium heat till soft and translucent. Add some fresh thyme leaves, stir and set aside.

Take 8 vegan sausages, slit and remove their skins. Put the sausages in a bowl and mash. Add the onion and then mix in 50g grate cheddar cheese and 50g walnuts, roasted and finely chopped walnuts.

Unroll a 320g ready-rolled puff pastry. Cut the pastry into three sections (long rectangular strips). Divide the sausage mixture between the strips and lay them in the centre along the full length.

Brush the edges with water and carefully roll up the pastry lengthwise towards you, making sure to tuck in the sausage mixture. Roll back and forth on the work surface to create a round cylinder.

Trim the edges of the pastry and cut each cylinder into 8 equal parts. Brush with egg yolk and sprinkle with sesame or poppy seeds.

Place on a baking sheet and chill in the fridge for about 30 minutes.

Bake in the oven at 180c for around 20-25 minutes until golden and crispy.

You can also freeze the sausage rolls unbaked.