Beef and veggie sausage rolls Recipe

2 slices	Day old multigrain bread, roughly torn (or ½ cup packet breadcrumbs)
500g	Beef mince
3	Shallots, finely chopped
1	Carrot, finely grated
1	Zucchini, finely grated
½ cup	Swiss brown mushrooms, finely chopped
2 tbsp	Parsley, finely chopped
½ cup	Breadcrumbs
1 tbsp	No added salt tomato paste
1 tbsp	Worstershire sauce
3 sheets	Frozen puff pastry, thawed, halved
1	Egg, lightly beaten
1 tbsp	Sesame seeds

1	Place the bread in the bowl of a food processor and process until you have fine breadcrumbs.
2	Place the beef mince, shallots, carrot, zucchini, mushrooms, parsley, breadcrumbs, tomato paste and worsterchire sauce in a large bowl and mix well to combine.
3	Place one sixth of the mixture onto a long edge of one of the pastry strips. Mould the mixture well, to form a long sausage. Brush the edges of the pastry with water and fold over to form a long roll.
4	Cut each roll into four pieces. Repeat with the remaining mixture and pastry.
5	Place the rolls onto a baking tray, brush with the beaten egg and sprinkle with the sesame seeds. Bake for 25-30 minutes or until golden brown.