Curtis Stone’s Italian Pork Sausage Rolls Recipe

1 tablespoon olive oil

1 ½ cups diced yellow onion (about 1 medium onion)

1 garlic clove, minced

2 tablespoons heavy cream, plus more for brushing

3 tablespoons dried oregano

1 tablespoon finely chopped basil

1 tablespoon finely chopped Italian parsley

2 teaspoons smoked paprika

2 teaspoons kosher salt

1 teaspoon fennel seeds, toasted, crushed with mortar and pestle

¼ teaspoon red pepper flakes

2 teaspoons ground black pepper

1 pound ground pork (20% fat; do not use lean pork)

2 tablespoons unsalted butter, softened

1 teaspoon Dijon mustard

Flour, for dusting

2 (9 ½-inch square) sheets all-butter puff pastry

2 teaspoons sesame seeds (preferably a mixture of black and white)