Prepare a baking sheet by lining with baking paper.

Pre heat oven at 420 F.

In a large bowl, mix meat, garlic, tomato sauce, salt, pepper, thyme and parsley, using a bamboo spatula

In a non stick skillet, heat the vegetable oil and saute onions until slightly glassy.

Add meat mixture and cook until brown. Leave to cool. 

In a small bowl, beat egg well and then add to the cooled meat and mix well.

Open the puff pastry sheets and lightly roll out.

Spread meat evenly on both sheets, skipping about 1" at the bottom of each sheet.

Add shredded cheese then roll up as tight as you can (without pressing too much though).

Keep in the freezer for about 10 minutes.

Take the rolls and slice using a sharp knife.

Transfer to the baking sheet.

In a small bowl, mix smashed garlic, olive oil and chopped parsley.

Using a brush, spread over the rolls.

Bake in the middle of the oven for about 15 minutes or until the mince pinwheels are golden.