-
1
In a skillet, melt butter over medium heat
-
2
Add minced garlic and onion, and saute for 5-6 minutes, until fragrant and translucent. Let cool until manageable
-
3
Mix sausage, onion+garlic, thyme, basil, fresh dill, salt and pine nuts in a bowl, until uniform and smooth.
-
4
Roll out the puff pastry out on a lightly floured surface into 4 strips 3 inches wide and about 12 inches long.
-
5
Arrange sausage stuffing into a 1? inch roll in the middle of the strip, taking care to reach all the way to the edge on short end of the strip.
-
6
Sprinkle a portion of parmesan on top of the sausage stuffing
-
7
Spread some egg wash along one of the long edges of the dough.
-
8
Carefully fold the dough over the sausage stuffing, closing the seem.
-
9
Roll the sausage filled dough pipe on the board a little bit to ensure uniform thickness and to seal the seam. Proceed with the remaining dough and stuffing.
-
10
When all pipes are ready, spread the egg wash all over them, and sprinkle the seeds of your choosing on top.
-
11
Preheat the oven to 425F.
-
12
Cut each pipe into 12 1? bites.
-
13
Arrange the bites on a baking sheet 1? apart.
-
14
Bake for 20 minutes, or until golden and crisp. Serve warm
