1 kg sausage meat
6 sheets puff pastry
1 medium zucchini
2 medium carrots
1 medium onion
1 egg, lightly beaten
1 tsp dried parsley
1 tsp dried thyme or oregano
Method:

• Wash hands.
• Preheat oven to 220°Celcius. Line the baking tray with baking paper.
• Into a large bowl, grate the zucchini, carrots and onion.
• Add the sausage meat.
• Add the herbs and use hands to combine all ingredients.
• Lay the pastry sheets onto the bench and cut each in half vertically.
• Divide the meat into 12 equal portions.
• Spread each portion of meat down the long edge of each piece of pastry.
• Brush the opposite edge of the pastry with beaten egg.
• Roll the pastry over the meat and seal edges firmly.
• Cut each of the long sausage rolls into smaller pieces and place on the tray.
• Brush the remaining beaten egg over the top of the sausage rolls.
• Cook for 10-12 minutes.

Eat Rarely