Preheat oven to 200°C (392°F). Line a baking tray with parchment paper.

In a large mixing bowl, combine pork mince, French onion soup mix, ketchup, Worcestershire sauce, Dijon mustard, and cracked black pepper. Mix with hands or spoon until evenly incorporated.

Roll out puff pastry sheets on a lightly floured surface and cut each sheet in half lengthwise to create four long rectangles.

Place a portion of filling (about 1/4 of mixture) along one long edge of each pastry strip, shaping it into a log.

Roll the pastry over the filling and seal the edges by brushing water or egg wash along the seam and pressing gently.

Beat the egg with milk. Brush generously over the tops and sides of each roll.

Place rolls on prepared baking tray, spacing about 1 inch apart. Bake for 20-25 minutes until golden brown and puffed.

Allow rolls to rest for 5 minutes after removing from oven. Slice into individual portions using a sharp serrated knife.