Preheat your oven to 200°C/400°F. Line 2 baking trays with baking paper.

Peel the onion and carrot and roughly chop into large pieces. Add to a food processor with the garlic and process until finely chopped, scraping down the sides as needed.

Add the beef mince, egg, curry powder, Worcestershire sauce, tomato sauce, salt and pepper. Pulse until well combined.

Add the panko breadcrumbs and pulse a few times until just incorporated. Don't over-process.

Cut each sheet of puff pastry in half to make 6 rectangles. Brush a strip of egg wash along one long edge of each.

Divide the filling evenly between the pastry pieces and shape each into a log down the centre.

Roll the pastry around the filling and press the seam to seal. Cut each long roll into 4 equal pieces, to make 24.

Arrange on the prepared trays, leaving a little space between each. Brush the tops with egg wash and sprinkle with sesame seeds, if using.

Bake for about 30 minutes, until the pastry is puffed and golden and the filling is cooked through.

Allow to cool for 5 minutes before serving with extra tomato sauce.