Beef Sausage Rolls

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Finely dice or grate onion and grate carrot. Grate courgette into a clean tea towel and squeeze out excess moisture. Heat a drizzle of oil in a large frypan on medium-high heat and cook veggies for 3-4 minutes, until soft.
2. Measure 1 cup (or less) of cooked veggies and transfer to a medium bowl, place in the fridge (or freezer) for a few minutes to cool. See tip for any leftover cooked veggies. Unroll pastry and place paper-side-down, on a clean, flat surface then slice in half lengthways.
3. Add beef and tomato sausage grind and panko breadcrumbs to bowl with cooled vegetables and season. Use clean hands to combine well and divide mixture into two even portions. Shape into two long sausages to fit each pastry sheet, lengthways, down the centre (about 4cm wide).
4. Roll up pastry to form two sausage rolls. Cut each roll into 6 even-sized pieces. Place on prepared tray, seam-side-down, brush with egg and sprinkle over sesame seeds. Bake for about 25 minutes, or until pastry is puffed and golden.
5. While sausage rolls cook, mix vinegar, mustard, oil and honey in a large bowl. Grate remaining carrots and courgette and thinly slice lettuce. Add to bowl with dressing, season and toss to combine.
6. To serve, divide beef sausage rolls between plates with a dollop of tomato sauce. Serve salad on the side.