In a frying pan sauté onion and garlic until the onions are translucent in the cooking oil. Stir through the Simon Gault Italian seasoning and cook for a further 1 minute. Set aside to cool slightly. In a large bowl combine pork mince and Gault's Vegetable Stock concentrate. Beat 1 egg and add to the pork mixture along with the diced bread. Add the cooled onion and garlic and mix well until combined. Divide mixture into 6 equal portions. Lay one sheet of puff pastry out and cut in half. Roll a portion of the mince mixture to the length of the pastry sheet and place down the middle of the pastry. Beat the remaining egg and brush along the opposite side of the pastry. Roll up to enclose the filling and cut each roll into 4 even sized sausage rolls. Repeat until all the pork mixture is used. Lay the rolls seam side down on a baking tray lined with baking paper. Brush each sausage roll all over with egg and then pierce pastry at intervals with a fork or small sharp knife. Bake at 180°C for 20-25 mins or until golden brown.