1 small sweet potato (150g), peeled, roughly chopped
1 carrot (110g), coarsely grated
1 medium zucchini (200g), coarsely grated
2 tsp sea-salt flakes
500g beef mince
350g pork and fennel sausages, skin removed
150g fresh breadcrumbs
1 small white onion, very finely diced
2 garlic cloves, crushed
1 Tbsp dried oregano
2 tsp ground allspice
Freshly ground black pepper, to season
3 free-range eggs
6 sheets ready-rolled frozen puff pastry, partially thawed
1 Tbsp sesame seeds
Barbecue or tomato sauce, to serve
Cook sweet potato in a large pan of boiling water for 10 minutes or until tender. Drain, return to pan and mash well. Set aside for 30 minutes to cool to room temperature.
Meanwhile, combine carrot, zucchini and 1 tsp sea-salt flakes in a strainer set over a large bowl. Set aside for 10 minutes. Squeeze excess liquid from vegetables.
Put sweet potato in a large mixing bowl and add carrot mixture. Add beef mince, sausage meat, breadcrumbs, onion, garlic, oregano, allspice, pepper, 2 of the eggs and remaining salt flakes. Using clean hands, mix well until well combined.
Preheat oven to 200°C fan- forced (220oC conventional). Line 2 large oven trays with baking paper.
Cut pastry sheets in half to form 12 rectangles. Place 1⁄2 cup mixture along 1 long side of each pastry rectangle. Brush a little water along the opposite long edge. Roll up pastry to enclose mince.
Cut each pastry log in half to make 2 sausage rolls, then cut each in half again to make 4. Put pastry on prepared trays, seam side down. Using a small sharp knife score 2-3 slashes along top of pastry crossways. Lightly beat remaining egg. Brush egg over pastry and sprinkle with sesame seeds.
Bake for 30 minutes or until pastry is puffed and golden. Serve with barbecue or tomato sauce.