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Heat the oil in a frying pan over medium heat, then add the onion and garlic and cook until the onion is lightly browned.
Add all the powdered spices and chilli and cook for 30 seconds.
Transfer the mixture to a bowl and let it cool to room temperature.
Add the lamb, breadcrumbs, salt and egg to the bowl and massage with your hands or a spatula until you have a smooth uniform mixture.
Cut or shape four even rectangles from the puff pastry.
Spoon a quarter of the lamb mixture along one side of a pastry rectangle, about 1 cm (½ inch) from the edge.
Scatter the cheese over the lamb mixture, if using.
Roll up the pastry, starting from the lamb edge, to enclose the filling.
Arrange so the seam sits underneath the sausage roll log.
Repeat with the remaining pastry and lamb mixture.
Preheat the oven to 180°C (360°F).
Line a tray with baking paper.
Slice each log into six even pieces for party size or in half for a meal size, then place the sausage rolls on the prepared tray.
Mix the egg wash ingredients in a small bowl until combined.
In a separate bowl, combine the seasoning ingredients.
Brush each sausage roll with the egg wash, then sprinkle the seasoning over the top.
Bake until the sausage rolls are GBD, about 30–35 minutes.
Serve with sauce.