300g beef mince
1 small brown onion, finely chopped
1 carrot, peeled, grated
1 egg, lightly beaten
1 tbsp flat-leaf parsley leaves, chopped
1/2 tsp mixed herbs
1/2 tsp ground black pepper
2 sheets frozen puff pastry, partially thawed
1 tbsp milk
tomato sauce, to serve
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 2
Combine mince, onion, carrot, egg, parsley, dried herbs and pepper in a large bowl. Mix until well combined. Cut pastry sheets in half.
Step 3
Shape one-quarter of the mince mixture into a sausage and place along 1 long edge of pastry. Roll up pastry to enclose mince mixture. Cut roll into 4. Place, seam side down, on prepared tray. Repeat with remaining mince mixture and pastry.
Step 4
Brush sausage roll tops with milk. Bake for 20 to 25 minutes or until golden and puffed. Allow to cool on tray for 5 minutes. Serve hot with tomato sauce.