Sausage Rolls

Method

1. Place flour and butter in a food processor and process until mixture resembles breadcrumbs. Gradually add enough water until the mixture comes together and forms a soft dough. Turn dough out onto a lightly floured work surface. Knead briefly, then divide into 4 equal portions. Shape each portion into a disc. Wrap pastry in baking paper and chill for 1 hour.
2. Meanwhile, preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Combine sausage mince, cheese, onion, carrot and zucchini in a large bowl.
3. To make 8 rolls at a time, roll out one portion of pastry between 2 sheets of baking paper to create a 20x28cm rectangle. Spoon ¼ of the sausage mixture along the longest edge of the pastry, then roll up to form a log. Trim edges, then cut log into 8 equal pieces. Place log on prepared tray. Repeat with remaining pastry and sausage mixture to make 32 rolls in total.
4. Brush tops of rolls with whisked egg yolk, then sprinkle with sesame seeds. Bake for 30 minutes or until golden brown and cooked. Serve.