# What you'll 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 - 11 oz ready-rolled all-butter puff pastry sheet, 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 mixing bowl, thoroughly combine pork sausage meat, diced onion, minced garlic, chopped parsley, dried thyme, ground black pepper, ground nutmeg, and salt until evenly blended.
03 - Unroll the thawed puff pastry sheet onto a lightly floured surface and cut in half lengthwise to form two long strips.
04 - Divide the sausage mixture into two equal portions. Shape each portion into a long log and place one along the edge of each pastry strip.
05 - Brush the exposed pastry edge with the beaten egg. Roll the pastry tightly over each sausage log, sealing the edge underneath.
06 - Using a sharp knife, cut each roll into 12 equal pieces and place seam-side down on the lined baking tray.
07 - Brush the tops of the mini rolls with remaining beaten egg and optionally sprinkle with sesame or poppy seeds.
08 - Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and the filling is thoroughly cooked.
09 - Allow the mini rolls to cool slightly before serving warm or at room temperature.
