Add the Vienna to the water for 4 min, take it out and leave aside to cool.
Flour a clean surface and using a rolling pin, Roll out your puff pastry to 2cm thickness.
Measure out the cutting lines with the length of the Vienna by putting the Vienna on the pastry and with a knife cut it by leaving 2cm on each end of the Vienna, and 4cm on each side of the Vienna so that it folds over.
Sprinkle cheese on either side of the Vienna.
Fold the pastry over the Vienna and press the sides together with your fingers to envelope the sausage.
With a fork press all the sides down making a ribbed effect.
With the same fork, beat the egg.
Slice the log into sausage roll sized portions and brush with the egg wash.
Place on a baking tray and bake till pastry is cooked through and golden brown on top.