Julie Goodwin’s Italian-style sausage rolls

Preheat oven to 220°C/200°C fan forced. Line an oven tray with baking paper.

Remove sausage meat from casings and discard casings. Place sausage meat, mince, onion, carrot, breadcrumbs, tomato and oregano in a large bowl. Using your hands, work the mixture very well until all combined. Season with salt and freshly ground black pepper.

Work with the pastry still a bit firm from the freezer, as it is easier to handle when partly frozen. Cut the pastry sheets in half lengthways. Divide sausage mixture into 6 portions and lay in a line along the length of each pastry half-sheet. Roll pastry over to enclose filling. Cut each roll in half. Place rolls, seam-side down, on prepared tray.

Brush each roll with combined egg and water. Sprinkle with sesame seeds. Bake for 20-25 minutes or until the pastry is puffed and golden brown.

Serve sausage rolls with a garden salad, if desired.