Homemade Scottish Sausage Rolls

One package of puff pastry

1 lb. ground beef

water

1 1/4 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon coriander (dried, ground)

1/2 teaspoon nutmeg

1 cup plain breadcrumbs

1 slightly beaten egg white, to brush pastry


In a large bowl, mix together the salt with all the spices and breadcrumbs.  Add the ground beef, and about 1/2 cup of the water.   Using your hands, mix all ingredients together until it has a meatloaf texture, adding water as needed.  The sausage should hold together when it is squeezed, without being too wet.


Cut the puff pasty into rectangular(ish) pieces. 


Shape meat into logs and place close to one end of the pastry.  Don't put too much meat in or they will burst when baking.


With you finger, lightly dampen on of the egdes and press shut.  Crimp with a fork 


Put on baking sheet and score the top of the pastry with 3 or 4 small cuts and brush with egg white.


Bake sausage roll in preheated 400 degree oven for about 25 minutes or until golden brown.