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1
Heat the olive oil in a large skillet over medium heat.
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2
Add the onions and cook until soft and translucent, 5 minutes.
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3
Add the garlic and cook for another 2 minutes.
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4
Set aside to cool.
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5
In a small bowl whisk together the egg and milk.
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6
Line a baking sheet with parchment paper.
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7
In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture.
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8
Sprinkle with salt and pepper.
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9
Gently mix until combined.
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10
Cover and refrigerate while you roll out the puff pastry.
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11
Unfold the sheet of puff pastry on a floured work surface.
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12
With a rolling pin, roll into a 12-inch square about 1/8-inch thick.
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13
With a pizza cutter or knife, cut into four 3-by-12-inch strips.
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14
Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
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15
Place one of the pastry strips lengthwise in front of you.
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16
Divide the pork filling into four equal portions.
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17
Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end.
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18
Brush the long side of the puff pastry furthest from you with some egg wash.
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19
Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log.
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20
Pinch the seams together and transfer, seam-side down, to the baking sheet.
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21
Repeat with the remaining pastry strips and filling.
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22
Freeze for 30 minutes to chill before baking.
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23
Preheat the oven to 400 degrees F.
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24
Slice each log into six equal portions so that you have 24 rolls in total.
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25
Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes.
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26
Let cool for about 10 minutes before serving.
