Make the sausage meat filling

In a large bowl mix together the minces, onion, carrot, parsley, egg, BBQ sauce and black pepper until well combined.

Place the mixture into a piping bag fitted with a large plain nozzle, if this is not available use a strong plastic bag and cut off one corner to act as a piping bag.

Make the sausage rolls

Cut each pastry sheet into 2 halves. Pipe the pork mixture along one edge of the pastry, brush the other edge with a little egg. Roll to enclose the filling, place on a baking tray fold side down. Repeat with remaining mixture and pastry.

Cut each roll in half and brush with beaten egg.

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Bake the sausage rolls

Bake the sausage rolls in the preheated oven 210⁰C for 20 minutes until puffed and golden. Cool on a wire rack.

Ideal served warm with tomato sauce or great to throw into the lunch boxes.

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