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Preheat the oven to 200°C. Remove the pastry from the fridge.
Finely chop the chestnuts. Remove the outer skin of the sausages and add to a large mixing bowl with the chopped chestnuts, a generous seasoning of salt & pepper and the breadcrumbs. Add one egg and use your hands to squish the mixture together until mixture and combined.
Roll out the pastry sheet on a chopping board and cut in half, cutting through the central points of the long edges.
Leaving a 1 inch gap at the inner edges, shape a long 'log' of the stuffing mixture along each of the pastry pieces.
Spoon over the cranberry sauce along the top of the stuffing.
Fold the bare side of each pastry rectangle over the stuffing and press it onto the 1 inch bare strip, using a fork.
Use a sharp knife (not serrated) to cut the long logs into 3-4cm sausage rolls. Place the rolls on a lined baking tray.
Beat the second egg and brush egg over the top of each sausage roll and sprinkle over sesame seeds.
Bake for 20-22 minutes until golden brown and crispy. Enjoy!