# What You Need:
→ Sausage Filling
01 - 14 oz good-quality pork sausage meat
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - ½ tsp ground black pepper
07 - ¼ tsp ground nutmeg
08 - ½ tsp salt
→ Pastry
09 - 1 sheet (11 oz) ready-rolled all-butter puff pastry, thawed if frozen
→ Assembly
10 - 1 large egg, beaten (for egg wash)
11 - 1 tbsp sesame seeds or poppy seeds (optional, for topping)
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, mix the pork sausage meat, diced onion, minced garlic, chopped parsley, dried thyme, black pepper, nutmeg, and salt until well blended.
03 - Unroll the puff pastry onto a lightly floured surface. Cut the sheet in half lengthwise to form two long strips.
04 - Divide the sausage mixture into two equal portions. Shape each into a long log and position along the edge of each pastry strip.
05 - Brush the exposed pastry edge with beaten egg, then roll tightly over the sausage. Seal the edge underneath the roll.
06 - Using a sharp knife, slice each roll into 12 even pieces. Place the mini rolls seam-side down on the prepared tray.
07 - Brush the tops with beaten egg and sprinkle with sesame or poppy seeds, if using.
08 - Bake for 20 to 25 minutes until rolls are golden brown and cooked through.
09 - Allow to cool slightly before serving. Best enjoyed warm or at room temperature.
