Sausage rolls with rough puff pastry

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

For the rough puff pastry:
2 cups (240 g) all-purpose flour
1/2 tsp salt
1 cup (225 g) cold unsalted butter, cut into small cubes
1/2 cup (120 ml) ice-cold water
For the sausage filling:
1 lb (450 g) ground pork or sausage meat
1 small onion, finely chopped
1 clove garlic, minced
1 tsp fresh thyme leaves, chopped
1 tsp fresh sage, chopped
1/4 tsp ground nutmeg
Salt and black pepper, to taste
For assembly:
1 egg, beaten
Sesame seeds or poppy seeds (optional)

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Make the rough puff pastry: In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix it into the flour with your fingers or a pastry cutter until it resembles coarse breadcrumbs with some larger butter pieces.
Add the ice-cold water gradually, mixing with a fork, until the dough comes together. You may not need all the water. Be careful not to overmix.
Turn the dough onto a lightly floured surface and gently shape it into a rectangle. Roll the dough out to about 1/2-inch thickness. Fold the dough into thirds, like a letter, and rotate it 90 degrees. Repeat the rolling and folding process 3 more times, for a total of 4 turns. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the sausage filling: In a mixing bowl, combine the ground pork, chopped onion, minced garlic, thyme, sage, nutmeg, salt, and black pepper. Mix well.
Assemble the sausage rolls: Remove the chilled pastry from the refrigerator and roll it out on a lightly floured surface into a large rectangle, about 1/8-inch (3 mm) thick.
Cut the pastry into long, even strips, about 3 inches (7.5 cm) wide. Divide the sausage filling into equal portions and shape each portion into a long log, placing one log on each pastry strip.
Brush the edge of the pastry with the beaten egg, and then fold the pastry over the sausage filling, pressing the edges together to seal. Cut the pastry-covered sausage logs into individual rolls, about 2 inches (5 cm) long.
Place the sausage rolls seam-side down on the prepared baking sheet. Brush the tops of the rolls with the beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.
Bake the sausage rolls in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the sausage filling is cooked through. Allow the sausage rolls to cool slightly before serving.
𝗘𝗻𝗷𝗼𝘆!