1. In a bowl with meat add the salami, onion, parsley, salt, sweet paprika, nutmeg, ginger, pepper, breadcrumbs, and egg white and mix until all is well combined.
2. Arrange the cling film on the cutting board, transfer the meat mixture and create the loaf shape. Wrap it in cling film and transfer it to the fridge for 30 minutes.
3. Unroll the puff pastry on the cutting board and place meatloaf on the one side and press with the fork to close it well. Brush each side with egg yolk.
4. Roll out the puff pastry with the meatloaf and brush with the egg yolk. Notch the top part with the knife. Sprinkle with parmesan and black sesame seeds on top.
5. Cut the roll into small rolls (3cm size) and transfer them to the baking tray covered with parchment paper.
6. Bake in oven at 180°C/360°F until they are golden.
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