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1
In a large bowl, mix together pork, parsley, salt, pepper, fennel, nutmeg and cayenne to taste.
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2
In small saucepan, melt butter and cook onion until softened and translucent; add to pork mixture and stir well.
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3
Cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle.
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4
Shape handful of pork mixture into sausage shape about 1 inch in diameter; place along long edge of pastry.
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5
Continue to shape pork mixture until long edge of pastry is filled with half the pork mixture.
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6
Roll up jellyroll style.
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7
Dampen edge of pastry and seal.
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8
Place roll, seam side down, on tray and refrigerate for 10 minutes.
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9
With sharp knife, cut roll into 1-1/2 inch lengths.
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10
Repeat with remaining pastry and filling.
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11
Preheat oven to 450F (230C).
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12
Place rolls seam-side-down on parchment-lined baking sheet.
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13
Beat together egg yolk and water and brush over tops of rolls.
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14
Bake at 450F for 10 minutes, then reduce heat to 375F (190C) and bake for 15 minutes longer, or until golden.
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15
Let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer.
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16
Do NOT thaw before reheating.
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17
To reheat, bake frozen sausage rolls in single layer on baking sheet at 425F (220C) for 20 minutes or until heated through.
