Preheat your oven to 200°C (180°C for fan ovens) or 400°F. Line a baking tray with parchment paper and set it aside.

In a mixing bowl, combine the sausage meat, chopped onion, minced garlic, ground cumin, ground coriander, chili powder, and fresh parsley. Mix well until everything is evenly combined. Add salt and pepper to taste.

On a clean surface, lightly dust with flour. Roll out the puff pastry until about 3mm thick, cutting it into long rectangles about 10cm wide.

Spoon the sausage mixture along the center of each pastry rectangle, being careful not to overfill.

Fold the pastry over the filling to create a roll, pressing the edges to seal securely.

Place the rolls seam side down on the baking tray, and brush the tops with beaten egg for a golden color.

Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and puffed up.

Remove the rolls from the oven and let them cool for a few minutes before serving.