Preheat oven to 350 degrees F (180 degrees C).
Start by peeling and grating the Carrot (1) and Yellow Zucchini (1) with a box grater.
Mince the Onion (1) and Garlic (4 clove).
Melt Butter (2 tablespoon) in a saucepan over medium-high heat and add the grated carrots and zucchini. Cook until the vegetables start to soften, for about 5 minutes. Remove vegetables from the pan.
To the same pot, add onion. Cook until soft, 5-7 minutes.
Add in garlic and season with Salt (to taste) and Ground Black Pepper (to taste).
Add in the Fresh Thyme (2 tablespoon) and Fresh Parsley (2 tablespoon) and cook until fragrant.
Add the cooked vegetables back into the onion mixture.
Using an immersion blender, blend the mixture together in a food processor until chunky puree forms (you can also use a regular blender). Season with Salt (to taste) and Ground Black Pepper (to taste).
To create the filling, in a bowl combine the Ground Meat (1 pound) and the vegetable onion mixture together. Season with Salt (to taste) and Ground Black Pepper (to taste).
Place a Puff Pastry (2 sheet) over a surface dusted with All-Purpose Flour (as needed) and roll out into a rectangle with a floured rolling pin until it is around 5 millimeters (1/4-inch) thick and around 25cm (10 inches) wide and about 15cm (6 inches) long.
Place half the filling in a log across the long end of the pastry. Brush the inside of the pastry with a little bit of Egg (1/2) and roll once to enclose the mixture, pressing down lightly to seal. Trim the excess pastry and discard. Repeat with the other pastry and filling.
Place sausage rolls onto a lined sheet pan and brush with Egg (1/2) before covering with Black and White Sesame Seeds (to taste).
Bake for 20-30 minutes or until the pastry is golden brown and the filling is cooked through.
You can either serve these rolls whole on the dinner table to be sliced up along with a salad, or cut into smaller pieces to feed a crowd. Either way, they're great with some Tomato Relish (to taste) for dipping.