Ingredients
500g (1 lb) sausage mince
1 small onion, finely chopped
1/2 cup breadcrumbs
1/4 cup grated carrot
1/4 cup grated zucchini (squeeze out excess moisture)
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp dried mixed herbs
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
Sesame seeds (optional)
Instructions
Prepare the Filling:
In a large bowl, combine sausage mince, onion, breadcrumbs, grated carrot, zucchini, Worcestershire sauce, garlic powder, and mixed herbs. Mix well until evenly combined.
Assemble the Rolls:
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut each sheet of puff pastry in half.
Spoon the sausage mixture down the center of each pastry strip, shaping it into a log.
Fold the pastry over the filling and press the edges to seal, placing the seam side down.
Cut and Brush:
Slice each roll into 4–6 smaller pieces, depending on your preferred size.
Place the rolls onto the prepared baking tray.
Brush each roll with the beaten egg and sprinkle with sesame seeds, if desired.
Bake the Rolls:
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and puffed, and the filling is cooked through.
Serve:
Allow to cool slightly before serving with your favorite dipping sauce.
