Ingredients
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
Method
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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.
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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.
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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.
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Preheat oven to 200°C fan- forced (220oC conventional). Line 2 large oven trays with baking paper.
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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.
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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.
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Bake for 30 minutes or until pastry is puffed and golden. Serve with barbecue or tomato sauce.
