1 x packet of beef mince, half an onion diced, half a carrot grated, 1 garlic clove crushed, 2 and 1/2 sheets of puff pastry, 1 egg beaten, poppy seeds.
Preheat BBQ to approx. 200 degree Celsius. Combine beef, onion, carrot and garlic together in a large bowl.
Cut each pastry sheet in half.
Place a roll of mixture in centre of each half, brush edges with egg mixture and roll to seal.
Brush pastry with more egg and sprinkle over poppy seeds.
Cut each roll into 4 or 6 mini sausage rolls.
Place on cake cooling rack (see picture), and BBQ for 20 minutes or until golden brown.