Quantities aren’t something I rely on, I like to use what I have and go by feel and when I stir it all in together, make sure it’s not too wet, (too many grated vegies) nor too dry (too many breadcrumbs). Buy the best (pork) sausage mince you can and if you want, trick it up with all your favourite herbs.
salt & pepper
Mix all the above together (except the pastry, egg and sesame seeds!) and season to taste with salt and pepper.
Spread mince mixture onto sheets of pastry, roll and cut into the size chunks you want. Place on a baking tray and baste with egg wash (I prefer a silicone pastry brush) and sprinkle sesame seeds on top. Bake til brown, then place on cooling rack.
They freeze beautifully – so cook up a nice large batch at a time. 🙂