Ingredients

• 2 x 375g packets Careme All Butter Puff Pastry, (see note) thawed
• 1 egg, lightly beaten, for eggwash
• 2 tablespoons sesame seeds
• Tomato sauce, to serve

Sausage filling

• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 75g (1 cup) panko (Japanese) breadcrumbs (see Notes)
• 450g minced beef
• 450g minced pork
• 1/2 teaspoon dried chilli flakes
• 70g (1/4 cup) tomato paste
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 rashers middle-cut rindless bacon, finely chopped
• 2 eggs

Method

• Step 1 To make filling, heat oil in a frying pan over medium heat. Add onion and 1 teaspoon salt, and cook, stirring, for 8 minutes or until soft. Cool for 5 minutes.
• Step 2 Using your hands, combine onion and remaining filling ingredients in a bowl.
• Step 3 Preheat oven to 190C fan-forced. Cut each roll of pastry in half widthwise. Using a rolling pin, roll each piece out on a lightly floured sheet of baking paper to 22cm x 26cm. Lightly prick pastry with a fork, then brush with eggwash. Place one-quarter of filling along long edge, leaving a 3cm border, then roll up to enclose filling. Repeat with remaining pastry, filling and eggwash to make 4 rolls. Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve eggwash.
• Step 4 Trim 5mm from both ends of each roll, brush with eggwash, then scatter with sesame seeds. Using a finely serrated knife, cut each roll into 6 and place on 2 oven trays lined with baking paper.