Veggie Loaded Sausage Rolls

1 kg of minced (beef or a mix of beef and lamb)

6 sausages, squeezed from the casing

One onion, finely chopped

One clove of garlic, crushed

One medium carrot, grated

One medium zucchini, grated

optional: 1 tsp dijon mustard

1 tbs of thyme

Two large portobello mushrooms

Half a cup of broccoli, chopped finely

2 to 3 leaves of kale, chopped finely

3 tablespoons of chopped parsley

Two eggs

Half a teaspoon of ground nutmeg

A pinch of salt and pepper

Approximately six sheets of frozen puff pastry (for a healthy choice, choose the butter pastry) Making 12 large rolls

Pre-heat your oven to 200°C. Line 3 to 4 baking trays with baking paper. Beat the eggs together with all other ingredients.

Cut pastry sheets in half, place some mince mixture down the centre of the pastry and fold over, you can brush some. Repeat until you have made all of the rolls.

Place on a tray, same side down and brush with egg and sprinkle with sesame seeds. Bake for 35 to 40 minutes until golden brown. These will freeze well, you can freeze before or after cooking.