Sausage Rolls

Ingredients

• pound ground pork
• tablespoon sfinely minced onion
• clove minced garlic
• tablespoon minced fresh sage
• tablespoon dry bread crumbs
• 1/4 teaspoon skosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• large egg
• teaspoon water
• sheetfrozen puff pastry, partially thawed
• teaspoon ssesame seeds for garnish

Instructions

1. Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl.
2. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes.
3. Divide mixture in half and place each half on a length of plastic wrap.
4. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry.
5. Roll up in the plastic wrap and form into a round roll.
6. Refrigerate until ready to use.
7. Whisk egg with water to make an egg wash.
8. Separate semi frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2 inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
9. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
10. Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
11. Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes. Chef John