"Healthy" beef and veggie sausage rolls

Party food.  I love it!  But I also wouldn't ever buy sausage rolls.  Never ever! There are too many nasties in them and they don't have the yummy homebaked feel that these do.  So why compromise?  These are quick and easy to make and make a whopping 42 sausage rolls and you'll have a bit of mince and veggie mix that you could quickly turn into pasta sauce leftover!

They freeze easily, so you can always have them on hand for when someone pops in around lunch time.   

Beef and veggie sausage rolls
Ingredients
6 sheets puff pastry at room temp
1 kg premium beef mince (I used angus for mine) 
2 brown onions, finely diced
2 carrots, peeled and grated
2 zucchinis, grated
1 teaspoon mixed herbs
1 tablespoon tomato paste
1/2 teaspoon cracke black pepper
2 eggs, lightly whisked
2 tsps milk for glazing

Method:
Combine all the ingredients except the puff pastry and milk.
Mix until well combined.
Working with one sheet of pastry at a time and starting on the left hand edge, place a large sausage of the meat mixture the full length of the pastry (2 inch wide, 1 high).
Picking up the edge with the sausage on it, roll the pastry until you reach the other end.
Press the pastry down.
Using a sharp knife,  cut the log into 7 sausage rolls.
Freeze or Cook.
Bake immediately after brushing with milk at 200 degrees for approx 20 minutes or until pastry is golden.

Freeze: put the rolls well spaced on a baking tray until solid then move to containers.  Bake from the freezer at 210 degrees, brushing first with milk. Bake for approx 20-25 minutes, or until the pastry is golden.