In a skillet, melt butter over medium heat
Add minced garlic and onion, and saute for 5-6 minutes, until fragrant and translucent. Let cool until manageable
Mix sausage, onion+garlic, thyme, basil, fresh dill, salt and pine nuts in a bowl, until uniform and smooth.
Roll out the puff pastry out on a lightly floured surface into 4 strips 3 inches wide and about 12 inches long.
Arrange sausage stuffing into a 1″ inch roll in the middle of the strip, taking care to reach all the way to the edge on short end of the strip.
Sprinkle a portion of parmesan on top of the sausage stuffing
Spread some egg wash along one of the long edges of the dough.
Carefully fold the dough over the sausage stuffing, closing the seem.
Roll the sausage filled dough pipe on the board a little bit to ensure uniform thickness and to seal the seam.
Proceed with the remaining dough and stuffing.
When all pipes are ready, spread the egg wash all over them, and sprinkle the seeds of your choosing on top.
Preheat the oven to 425F.
Cut each pipe into 12 1″ bites.
Arrange the bites on a baking sheet 1″ apart.
Bake for 20 minutes, or until golden and crisp. Serve warm