Great Snag Rolls

(MAKES 24)

1kg veal mince
1kg pork mince
350gm passata
1/3c American mustard
2tbs Maggi seasoning
1 onion, roughly chopped
3 garlic cloves
2 green onions (shallots)
1 carrot, roughly chopped
2ts dry oregano
2ts dry rosemary
1/2c parsley, finely chopped
1tbs brown sugar
1tbs salt
2ts pepper  

2 rolls of Careme butter puff pastry. 
1 egg
1/4c milk

Method

Thaw the pastry. 
In a small food processor (like a Nutri-bullet) blend the onions, garlic and carrot into a paste. 
Combine with all other ingredients (aside from egg, milk and pastry!) in a large bowl. 
Divide the mixture into 4. 
Lay the pastry sheets horizontally along the bench, and slice them down the centre (so you have 2 long thing pastry sections out of each pack = 4). 
Form a quarter of the mince mixture into a log along each pastry sheet and roll it once so that you have a giant long snake roll. 
Seal with egg wash mixture made by beating the egg and milk together. 
Cut each log into half and then each half, cut into 3. 
Score each small roll twice with a knife, brush with remaining egg wash and sprinkle with black sesame seeds. 
place on a paper-lined tray and freeze overnight before storing in an airtight container in the freezer (this helps to stop them freeze sticking together). 
Bake on a paper-lined tray at 180' for 40mins if frozen, 25mins if thawed. 

Great cold for lunch boxes, after school snacks or easy weekend lunches.