Chop the yellow onion and put it in a pan with the oil. Turn on a low flame and let it brown.
Add the sausage without the casing, crumble it well with the prongs of a wooden fork and cook until completely cooked. Season with pepper and, if necessary, salt.
Cut the Provolone Valpadana DOP sweet into cubes. Unroll the puff pastry on the work surface and cut it with a round pastry cutter to obtain an even number of circles, on half of which you will place the sausage and the Provolone Valpadana DOP sweet in the center.
Brush the edges around the filling with water and cover with the remaining pasta circles. Seal well with the prongs of a fork.
Place the medallions on a baking tray lined with baking paper and transfer them to the freezer for 15 minutes, this way the puff pastry will deform less during cooking.
Brush with beaten egg, sprinkle with poppy seeds and bake at 180° until golden, about 20 minutes.
Remove from the oven, let cool slightly and serve.
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