In a measuring cup, soak the breadcrumbs in water for one hour.

In a skillet, melt the butter and add the mushrooms, cooking them until all the moisture evaporates. Let them cool.

Once the breadcrumbs are ready, place the meat in a bowl. Combine the meat and breadcrumbs, mixing for about 1 minute.

Next, add the spices, mushrooms, and green onions, mixing for approximately 5 minutes. Return the mixture to the fridge until ready to roll.

Take out the puff pastry and allow it to warm slightly (it is store-bought). The package contains 2 sheets; after unfolding the pastry, cut it into quarters. Transfer the meat mixture into a piping bag with a 1/2 inch cut at the end. Pipe the meat into a log shape onto the pastry, then roll it to seal. Use water to brush along the edge to ensure the roll is sealed.

After rolling, brush the exterior with egg wash and freeze. Once frozen, wrap with plastic wrap and store in the freezer for future use.

When ready to serve, slice to the desired size and place on a greased baking sheet. Bake at 425°F (using the bake mode, not convection; if using convection, reduce to 375°F). Bake for 18 minutes or until golden brown, then let them stand for 5 minutes before serving.