Beef & Mushroom Sausge Rolls

Preheat the oven to 210°C and line a baking tray with baking paper.
In a frying pan, sauté diced onion and mushrooms with olive oil, salt, and pepper. Cook until the onion is soft and the mushrooms are dry. Let cool.
Mix sausage meat, the cooled onion and mushroom mixture, garlic powder, parsley, salt, and pepper. Combine well.
Cut the puff pastry sheets in half. Keep the pastry in the fridge, taking out one piece at a time.
Place a pastry sheet on a surface. Roll a portion of the meat into a long log and place it on the top third of the pastry. Brush egg wash on the bottom third, leaving the middle empty.
Roll the pastry over the meat to enclose it, peeling off the liner as you go. Seal the edge carefully.
Cut each roll into four pieces and place them on the prepared tray. Repeat for the remaining meat and pastry.
Brush the rolls with egg wash, sprinkle sesame seeds or poppy seeds on top, and bake for 20 minutes or until golden and flaky. Allow to cool slightly and serve with tomato relish.

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