Instructions

1. Preheat the oven the 180c / 350f and line a baking tray with greaseproof paper.
2. Heat the oil in a frying pan and add in the grated courgette, grated carrot and the garlic. Cook on a low heat until the vegetables have softened for about 4 minutes. Don’t let them brown, you just want them soft. Once the vegetables are cooked, add them to a large bowl along with the sausage meat and mix well.
3. While the mixture is cooling take your sheet of puffed pastry and cut it in half lengthways so that you have two rectangle shaped pieces. Divide the sausage meat mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side.
4. Roll the pastry over the sausage meat mixture so that the two edges meet. Press down with a fork to seal it.
5. Cut the sausage rolls into whatever size you like. I made 8 large-ish size rolls from mine but you could make 16 small ones too. Place the sausage rolls onto the baking sheet and brush with a little beaten egg. Sprinkle some poppy or sesame seeds on top.
6. Cook in the oven for 30-35 minutes until golden brown and cooked through.
7. Serve immediately with a side salad or some mixed vegetables.