Preheat the oven to 200°C conventional (180°C fan-forced). Line two large baking trays with baking paper.
Remove the pastry from the freezer and separate the sheets to begin the thawing process.
In a bowl, place the beef mince, sausage mix (not the skins), onion, garlic, carrot, zucchini, barbecue sauce, tomato sauce, italian herbs, eggs, salt and pepper.
Lightly flour your bench to prevent sticking. Lay a sheet of pastry on the bench and cut the sheet in half horizontally. Spoon some mince mixture along the long side of one pastry half, shaping the mince into a sausage shape. Brush the opposite long edge with a little whisked egg.
Roll up the pastry to enclose the filling, finishing seam side down. Brush the top of the log with the whisked egg and sprinkle with sesame seeds. Cut into short pieces. Place the pieces, seam side down and 2 cm apart, on one of the trays. Repeat with the remaining mince mixture, pastry and whisked egg.
Bake for 25–30 minutes or until golden and cooked through. Serve with tomato sauce or chutney.