1. Prepare the Filling:

• In a medium pan, sauté the onion and garlic until they're soft and translucent. Allow them to cool slightly.
• In a large bowl, mix the pork sausage meat with the sautéed onion and garlic, smoked paprika, and optional fennel seeds or Italian seasoning. Season with salt and pepper to taste.
• Add the chopped pepperoni to the mixture and combine everything thoroughly.

2. Preheat the Oven:

• Preheat your oven to 190°C.

3. Assemble the Sausage Rolls:

• Roll out the shortcrust pastry on a lightly floured surface to about ¼ inch thickness. Cut each sheet into strips about 5 inches wide.
• Divide the sausage and pepperoni mixture into equal portions and shape each into a log that runs the length of each pastry strip.
• Place a log of the meat mixture along the centre of each pastry strip.
• Brush one edge of the pastry with the beaten egg, then fold the pastry over the filling to enclose it, pressing down to seal.
• Cut the long rolls into desired sizes, typically about 2 inches long, and make small slits on the top of each roll for steam to escape.

4. Apply Egg Wash and Bake:

• Place the sausage rolls on a baking sheet lined with parchment paper, ensuring there's space between each roll.
• Brush the top of each sausage roll with the beaten egg to give a golden colour when baked.
• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the meat is cooked through.

5. Serving:

• Allow the sausage rolls to cool slightly on a wire rack before serving. They can be enjoyed warm or at room temperature.

These pepperoni and pork sausage meat rolls, wrapped in crisp shortcrust pastry, make for a perfect snack, appetiser, or addition to a picnic or party spread. The fusion of pepperoni and sausage offers a tasty twist on the traditional sausage roll, sure to be a hit with both kids and adults.