Peel carrot and potatoes. Grate vegetables and then squeeze out excess liquid. Transfer squeezed vegetables to a large bowl.
In a food processor, mix bread until rough breadcrumb consistency. Add to vegetables. Add tomato sauce, rosemary and egg. Combine well.
Add sausage mince and mix well with hands until completely combined.
Roll out thawed puff pasty slightly. Cut each sheet in half down the middle to make 2 rectangular sheets.
Take a section of mince and roll into a log. Place on pastry. Make sure mince sits in the middle of the rectangular sheet and reaches from end to end.
Roll pastry over the mince and remove baking film from pastry as you roll.
Pull excess pastry over to ensure ends of pastry are secure.
Cut each roll into 6 mini sections.
Continue steps 6-8 until all mince is used. Transfer to baking tray and cook for 15 minutes at 180 degrees C.
If planning to freeze, don't cut the longer rolls until you need them. This makes for easier freezer storage. Just wrap the completed roll in cling film and place in the freezer. Frozen sausage rolls should keep for 2 months.