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1
Line 2 large rimmed baking sheets with parchment or wax paper.
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2
In a food processor, work the soppressata with the Pecorino, mustard and water to a fine paste.
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3
Transfer the paste to a bowl.
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4
On a lightly floured work surface, roll out the puff pastry 1/8 inch thick.
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5
Spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides.
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6
Fold the top half of the dough over to cover the paste and press the edges to seal.
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7
Using a rolling pin, lightly press the top and bottom together.
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8
Slide the puff pastry onto a lined baking sheet and chill until firm.
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9
Roll out the pastry a scant 1/8 inch thick and cut into 3 long 6-inch wide strips.
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10
Working with 1 strip at a time and keeping the others refrigerated, trim the pastry to a neat rectangle.
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11
Brush with the egg wash and sprinkle with one-third of the sesame seeds.
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12
Cut the dough crosswise into 3/4-inch-wide sticks and arrange them 1/2 inch apart on the prepared baking sheets.
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13
Refrigerate until chilled.
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14
Preheat the oven to 375.
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15
Bake the soppressata sticks for about 16 minutes, or until golden and crisp, shifting the pans halfway through baking.
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16
Serve warm or at room temperature.
