COUNTRY COOKING: timeless recipes for cakes, pies and hearty meat dishes and stories from a new book, Farmer Recipes and Stories from the Land, created to help our farmers doing it tough

MAKES 24

500g beef mince

1 zucchini, grated

1 carrot, grated

1 brown onion, finely chopped

1 tablespoon crushed garlic

1 egg

½ packet French onion soup mix

1 cup (110g) packaged breadcrumbs

2 tablespoons snipped fresh chives

4 sheets ready-rolled frozen puff pastry, thawed milk, for brushing

2 tablespoons poppy seeds tomato sauce, to serve

1 Preheat the oven to 200°C. Line a large baking tray with baking paper.

2 Combine the beef, zucchini, carrot, onion, garlic, egg, soup mix, breadcrumbs and chives in a bowl. Season with salt and pepper. Mix until the mixture has a paste-like consistency.

3 Cut the pastry sheets in half. Spoon a line of the beef mixture along one long edge of each pastry piece. Roll the pastry over to enclose the filling. Cut each roll into three sausage rolls. Place onto the tray.

4 Brush the sausage rolls with milk. Sprinkle with the poppy seeds. Bake for 25–30 minutes, until golden brown. Serve with tomato sauce.