Direction:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Thaw the puff pastry sheets according to package instructions.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes.
4. Add the ground beef to the skillet and use a wooden spoon to break it up into small pieces. Cook until the beef is browned and fully cooked, about 5-6 minutes.
5. Add the cumin, coriander, paprika, cinnamon, salt, and black pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes to allow the spices to become fragrant.
6. Remove the skillet from the heat and let the mixture cool for a few minutes.
7. Once the beef mixture has cooled, add the chopped parsley and cilantro and mix well.
8. On a lightly floured surface, roll out one sheet of the puff pastry into a large rectangle. Cut the pastry sheet in half lengthwise to create two long strips.
9. Spoon the beef mixture onto one side of each pastry strip, leaving a small border around the edges.
10. Brush the beaten egg along the edges of the pastry and then fold the other half of the pastry over the beef filling. Use a fork to crimp the edges and create a seal.
11. Repeat with the remaining puff pastry sheet and beef mixture.
12. Place the sausage rolls onto the prepared baking sheet and brush the tops with the remaining beaten egg. Sprinkle sesame seeds on top, if desired.
13. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
14. Serve warm and enjoy your delicious Moroccan sausage rolls! Optional: Serve with a side of harissa or tzatziki sauce for dipping.
