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1
To make the filling, in a bowl, combine the pork, beef, onion, garlic, Cognac, salt, and pepper and mix well.
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2
Set aside.
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3
Line a baking sheet with parchment paper.
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4
Place the cold puff pastry on a lightly floured work surface.
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5
Using a sharp knife, cut into 3 equal strips.
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6
Put one-third of the filling on 1 strip, placing it lengthwise in a continuous line down the middle that reaches from end to end.
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7
Using your index finger or a pastry brush, lightly moisten 1 long edge of the strip with water.
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8
Without stretching the dough, lift the dry long edge of the strip to cover the filling.
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9
To create a smooth seam, flatten the moistened edge with your thumb, then roll the log to close.
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10
Repeat with the remaining strips and filling.
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11
Place the logs, seam side down, on the prepared baking sheet.
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12
Refrigerate for 30 minutes, or until firm.
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13
Meanwhile, position a rack in the middle of the oven and preheat to 400F.
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14
Using a sharp knife, cut each log on the diagonal at 1-inch intervals to create diamond shapes.
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15
Put the diamonds, seam side down and 1 inch apart, on the same prepared baking sheet.
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16
Brush the top of each pastry with the egg.
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17
Bake for 18 to 22 minutes, or until golden brown and crispy.
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18
Let cool for 5 minutes before serving.
