Ingredients

• 400 g ground sausage
• 300 g ground chicken
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 1 cup fresh breadcrumb
• 3 tablespoons chopped parsley
• 1/2 teaspoon ground nutmeg
• salt, to taste
• fresh ground pepper, to taste
• 2 eggs
• 3 frozen puff pastry sheets, semi-thawed
• 1 tablespoon sesame seeds
• tomato sauce, to serve

Instructions

1. Preheat the oven to 200°C and line 2 baking trays with baking paper; mix both minces, onion, garlic, carrot, zucchini, breadcrumbs, parsley, nutmeg and seasoning together; beat 1 egg and add to the mince mixture; divide into 6 equal portions.

2. Cut pastry sheets in half, roll a mince portion until 25cm long and place down the centre of each half pastry sheet; beat the remaining egg and brush the edges of the pastry with egg.

3. Roll the pastry up to enclose the filling and cut each rolled pastry into 6 pieces. Place the sausage rolls on lightly greased baking trays, seam side down, brush with egg and sprinkle with sesame seeds; bake for 20 minutes, reduce heat to 180°C, and cook for 10 minutes, until golden. Serve with tomato sauce.