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Preheat oven to 180°C and lightly grease a pie dish.
Whisk eggs and milk/cream together and season with salt and pepper.
Pour into dish and scatter over your mix-ins evenly. Gently press them down into the egg mixture.
Bake for around 30 minutes or until golden and set in the middle.
Preheat oven to 200°C and line a tray with baking paper.
Add everything except the puff pastry to a bowl and use your hands to combine well.
Divide mixture into 6 portions. Cut each pastry sheet in half.
Shape one portion of filling into a long sausage shape down the centre of each pastry half, then roll up and place seam-side down.
Cut each roll into 4 pieces.
If cooking straight away, brush with milk or egg, sprinkle with sesame seeds and bake for around 20 minutes or until golden brown and cooked through.
Wrap unbaked rolls in parchment paper, place in an airtight container and freeze for up to 3 months.
Bake from frozen at 200°C for 25 mins or until golden and cooked through.