Preheat your oven to 180°C (350°F) and line 2 baking trays with baking paper or lightly spray with oil.

Peel and roughly chop the onion and carrot, then trim and roughly chop the zucchini. Add the chopped vegetables and garlic to the bowl of a large food processor fitted with the chopping blade. Process for about 1 minute, stopping to scrape down the sides as needed, until everything is finely chopped.

Add the chicken mince and process for about 1 minute until well combined.

Add the egg, sauces, and a pinch of salt and pepper. Pulse again to combine.

Finally, add the breadcrumbs and process for about 20 seconds until the mixture just comes together.

Crack an egg into a small bowl and whisk to make your egg wash.

Take your thawed puff pastry sheets and cut each in half so you have 6 rectangles. Using a pastry brush, spread a strip of egg wash along the long edge at the top of each rectangle.

Divide the sausage filling into 6 portions and shape each into a log in the centre of a rectangle. Roll the pastry around the meat, sealing the edge with the egg wash.

Cut each roll into 4 even pieces and place on the prepared baking trays, leaving about 1 inch (2.5 cm) between each. Brush the tops with egg wash and sprinkle with poppy seeds.

Bake for 25-30 minutes, or until the pastry is golden brown. Serve with BBQ sauce or tomato sauce/ketchup.