1. Preheat oven to 200 degrees celcius.
2. As per packet instructions, prepare pastry sheets ready for use. If using filo sheets, spray one lightly with olive oil (or brush with melted butter) and place another one top, pressing down gently.
3. If making your own breadcrumbs, place bread slices in TM bowl and turbo pulse until a fine crumb is formed. Set aside.
4. Place onion and garlic in TM bowl and chop on speed 5 for a few seconds (until cant hear them being chopped any more). Add remaining veggies and chop on 5 for a further 10-20 seconds until you get a very fine chop - almost a 'raw puree'.
5. Pour mixture into TM simmering basket (or fine sieve) and press gently to extract most of the liquid. Place back in TM bowl and add mince, egg, tomato paste and stock concentrate. Pulse on turbo (using spatula to help if necessary) until all combined.
6. Spoon mixture out into a line across the top length of a pastry sheet (I use about a tbs of mixture thickness so more or less than that will alter the amount of sausage rolls this qty will make). Roll the sheet over the mixture and relatively tightly to hold the filling in place. This will only take up a third to half a sheet. Seal with a bit of water or eggwash.
7. Repeat with remaining mixture and pastry sheets.
8. Place rolls on baking tray lined with baking paper. Brush with eggwash, melted butter or milk. You can either cut them up at this stage (the qty of 42 was based on getting 6 bite sized pieces out of each roll) or cook them as a whole roll and cut them once cooked.
9. Cook for 15-25 minutes (depending on whether you cut them into pieces or not) or until pastry is golden brown.