Perfect Puff Pastry Sausage Rolls (and poached pears later!)

I love that on this snowy, Wednesday night, I'm asking my beau to turn the beautiful D'Anjou pears over in the red wine simple syrup that they are poaching in, because I'm too excited to do anything else but tell all of you lovely people about these perfect puff pastry sausage rolls that I made this afternoon. They were...remarkable.
On days that I snooze into the morning, I often wake up with the most delightful ideas for beautiful, delicious meals. This is a gift that I take very seriously. I recognize its rarity and do my best to act upon the spontaneous bursts of culinary inspiration that hit me.
This morning I got an image of buttery, flaky puff pastry wrapped around some kind of a cooked egg, cheese and sausage. I had some fresh rosemary, flat leaf parsley and thyme in the fridge, a package of puff pastry and a dear man who offered to get me some ground chicken, cheddar cheese and eggs to help my creative dream come to life (and into his belly).
Working on instinct and a brief look at one of my favourite and most trusted books, Jamie's Dinners (www.jamiesdinners.com), I combined a pound of ground chicken, two eggs, three cloves of minced garlic, a handful of minced parsley, some chopped thyme and rosemary, a cup of grated cheddar cheese, a quarter cup of dried, chopped cranberries and 1/2 an onion, which had been fried in a non stick skillet with a bit of olive oil and salt until soft and lovely. I mixed all of this together, added a small handful of breadcrumbs and seasoned with salt and pepper.

I rolled out the puff pastry into two, 8-inch by 16-inch rectangles and then cut each of those in half. Then I spooned a quarter of the filling onto the long side of each pastry segment. I rolled each one of them tightly, pinching along the seam to seal and folding the ends of the roll in on themselves. I brushed them with whisked egg and then cut them into small, bite sized pieces, using a very sharp knife so as to not snag the dough. I egg washed them and sprinkled some coarse salt over top, and baked at a 375˚ for about twenty minutes. They came out golden crispy, smelling divine!! Upon first bite I was supremely surprised and delighted: the cheese was gooey and strong, the chicken moist, and the herbs bringing delicate flavour to the mix. The dried cranberries had slightly swelled from the moisture and provided a sublime sweetness and chew to these perfect parcels of heaven.

This will be on the menu again, that's for sure.

P.s...the pears? I poached one, halved, cored and peeled, in 1/4 cup red wine, 1/4 cup filtered water, 3 cloves, a cinnamon stick and 2 tablespoons of sugar. I let them simmer until soft but still holding its shape. I propped each half pear in a small bowl amid a spoonful of the hot syrup, then shook some cream with an ice cube and a bit of vanilla in a mason jar until it was frothy, pouring this mixture over top. Let's just say I wanted to lick the bowl clean..