Ingredients:

700g pork sausage meat
1 onion, finely chopped
1 zucchini (courgette), grated
1 carrot, grated
1 clove of garlic, finely chopped
1 cup of breadcrumbs
1 tablespoon tomato sauce
1 tablespoon BBQ sauce
3 sheets of slightly defrosted puff pastry
1 egg, lightly whisked
3 tablespoons chopped parsley (optional)
1/2 teaspoon chilli powder (optional)
Salt & pepper to taste

Method:

• Preheat oven to 200C.
• Mix together all ingredients (I find mixing them in a food processor helpful although not essential).
• Lay out the pastry, it should be partially thawed so that it is easy to fold but not too soft. Cut it in half. 
• Roll a length of the sausage mixture across the top of the first half of the pastry. Roll the pastry over the sausage mixture until it is completely encased. Brush the edge with the egg mix.
• Cut the log into six pieces.
• Repeat until all sheets have been used.
• Place on a baking tray, seam side down. Brush with the egg mixture.
• Bake for 20-25 minutes until the pastry is golden.
• Serve either hot or cold with tomato sauce.