Cook the veal tenderloin in boiling water (for one minute), remove and set aside. Put the veal sausages in a bowl and gradually, with constant stirring, add the cream. Mix in the aromatic herbs and stir.
Heat the oven to 190 °C (static oven).
Roll out the puff pastry.
Spread the sausage mixture evenly over the puff pastry leaving the edges free for sealing. Season the tenderloin with salt and pepper, place it on the puff pastry with the sausage mixture and fold it. Fold the edges and seal the pastry.
Place the pastry in a baking tin covered with baking paper, coat with egg and bake for 35 minutes. Before cutting, let the meat rest for 5 minutes.