Sausage Rolls

Preheat your oven to 200°C (400°F). In a large bowl, combine the beef mince, grated carrots, finely diced onion, breadcrumbs, 1 egg, tomato paste, salt, and pepper. Mix thoroughly until all ingredients are well combined.

Unroll the puff pastry sheets onto a lightly floured surface or parchment paper. If using multiple sheets, you might need to slightly overlap and press the edges to form a larger sheet, depending on the desired size of your rolls.

Divide the meat mixture into portions corresponding to your pastry sheets. Form each portion into a long sausage shape and place it along one long edge of a pastry sheet. Roll the pastry tightly around the filling to create a log.

Using a sharp knife, cut each long log into smaller individual sausage rolls, approximately 4-5 cm (1.5-2 inches) long. Place them seam-side down on a baking tray lined with parchment paper. Make a few small diagonal slits on top of each roll.

Whisk the remaining large egg in a small bowl. Brush the tops of the sausage rolls generously with the whisked egg. Sprinkle with sesame seeds, if desired, for extra flavor and crunch.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is cooked through. Serve warm with your favorite dipping sauce, such as tomato ketchup or BBQ sauce.