1. Mix the ground meat with grated onion, breadcrumbs, thyme, salt and pepper.
2. Cut the puff pastry into long strips.
3. Pipe the meat in a log along the centre of the pastry strips.
4. Roll up, then cut into bite-sized pieces.
5. Brush the tops with beaten egg.
6. Bake at 200°C until golden and crisp.
Tip: A few pricks in the pastry let steam escape so they do not split.
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