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Preheat your oven to 180°C fan and line a baking tray with baking paper.
Mix the pork mince with the egg, sage, oregano, garlic powder, Dijon mustard, salt and pepper. Divide into four portions.
Lay out each portion of filo pastry. Spread 15g cranberry sauce near one short end, leaving room around the edges.
Shape a quarter of the pork mixture into a sausage and place it over the cranberry sauce. Add 30g Brie on top.
Fold the sides of the pastry in, fold the short end over the filling, then roll it up into a neat parcel.
Repeat with the remaining ingredients. Brush each parcel with beaten egg and sprinkle with sesame seeds.
Bake for 25–30 minutes, until golden and crisp and the pork is cooked through. Alternatively, air fry at 180°C for about 7 minutes per side, checking the pork is cooked through.
Serve and enjoy!