Preheat your oven to 400°F (200°C). Prepare a baking tray lined with parchment paper.

In a mixing bowl, combine ground pork, French onion soup mix, tomato ketchup, Worcestershire sauce, Dijon mustard, and freshly cracked black pepper.

Roll out the thawed puff pastry on a lightly floured surface and cut into rectangles, approximately 4x6 inches each.

Place a tablespoon of filling in the center of each rectangle, fold the pastry over, and seal the edges firmly.

Mix a little milk with a beaten egg to create an egg wash, brush the tops of the rolls, and bake for about 25 minutes.

Let the rolls cool slightly on a wire rack before serving warm with mustard or barbecue sauce.