Sausage rolls in puff pastry

: Helps bind the mixture together by absorbing excess moisture.
One egg:
Mix together the filling ingredients.
Season with salt and ground pepper to taste.
Season to enhance the flavor.
5 kilograms of puff pastry:
The base for sausage rolls, giving them their buttery, flaky exterior.
Beat one egg.
Brush the pastry over to give a shiny, golden brown coating.
Sunflower seeds:
For decorating the rolls to enhance the flavor and texture.
First, make the filling.

Heat the olive oil in a frying pan over medium heat. About 5 minutes after adding the finely chopped onion, sauté until the onion is soft and translucent.
Chop the bacon and add the grated carrots to the pan. When the bacon is crispy and the carrots are starting to soften, remove from the heat and stir occasionally.
Allow the dried thyme and rosemary to release their flavors while stirring.
Add the ground beef and break it up with a spoon as it cooks in the pan. It will take about 7-10 minutes for the meat to brown and cook through.
Remove the pan from the heat and let the mixture cool slightly. In a large bowl, combine the ground beef, breadcrumbs, and egg. Mix all ingredients thoroughly.
Add salt and black pepper to taste.
2. Roll up the sausages:

The rest is on the next page