Sausage Rolls

Super Bowl Sausage Rolls - watch these disappear in record time. An old - fashioned favorite that I always serve on Super Bowl Sunday. The added vegetables are not entirely necessary but add substance. Use any ground meat of your choice,
even the vegan stuff is ingredients

Recipe:
1 pound ground beef, turkey or chicken
1 shredded russet potatoes
1 shredded zucchini
1 shredded carrot
1 medium onion, grated
2 cloves of garlic, grated
1 egg
1/2 cup dried breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon sweet chili sauce
11/2 teaspoons kosher salt
Black pepper
2 sheets puff pastry , thawed
1 beaten egg, for the egg wash
Sesame seeds for sprinkling

Directions:
Shred the vegetables in a food processor or by hand with a grater. Place the shredded vegetables on a few layers of paper towel or a kitchen towel , wrap and squeeze out the excess water. You want the vegetables as dry as possible.

Combine the vegetables with the ground meat and seasonings. Add the Worcestershire sauce, ketchup and sweet chili sauce.

Beat the egg and add to the meat mixture.

Carefully fold the breadcrumbs into the sausage filling with a wooden spoon.

Place the sheets of puff pastry on a lightly floured surface and roll lightly with a rolling pin to smooth out. Cut each pastry sheet into 3 equal strips.

Divide the sausage filling into 6 equal portions. Roll each portion into a 11/2 inch-thick log and place each log on a strip of puff pastry. Brush the edges of the pastry with egg wash and carefully roll up the each sausage-filled pastry. Seal the edges and cut the rolls into equal 2 or 3-inch pieces, depending on the size of the appetites you’re feeding. (The rolls can be frozen at this point)

Preheat the oven to 400F. Brush the sausage rolls with egg wash and sprinkle the tops lightly with sesame seeds. Bake for 25-30 minutes until puffed and golden brown.