Crush the garlic cloves
Finely chop the brown onion
Combine the mince, onion, garlic, Moroccan spice, coriander and breadcrumbs in a large bowl
Pre-heat the oven to 430F
Lightly whisk the egg and keep to one side
Line 2 oven trays with baking paper
Fit a 1" plain nozzle on to a large piping bag, and fill the bag with the sausage mixture
Pipe the mixture down the edge of one of the sheets of pastry. Roll the pastry over to enclose, brushing a little of the whisked egg mixture to secure.
Use a sharp knife to cut the roll in to 2" lengths. Place on the baking tray, leaving a little space between them
Repeat until all the mixture is used up. Brush the rolls with the remaining whisked eggl, and sprinkle with the sesame and cumin seeds.
Place the baking trays in the fridge for 15 minutes, to rest
When ready, place the trays in the pre-heated oven an bake for 15-20 minutes, or until the pastry is puffed and golden and the center is cooked thoroughly.
Serve either hot or room temperature