Preheat oven to 200˚C (180˚C fan-forced)
Heat a medium frying pan with oil; add onion, celery and cook for 2 minutes until soft. Reserve
In a medium mixing bowl add; Sensation Mince, tomato sauce, worcestershire sauce, BBQ sauce, parsley, cooked onion and celery. Mix well.
Unroll the pastry onto a board and cut in half lengthways. Divide the mixture in 4 and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
Tightly roll the pastry around the mixture and brush the ends with the beaten egg to secure. Cut each roll into 5 pieces with a sharp knife and arrange on a baking tray lined with baking paper. Repeat with remaining mixture and pastry.
Brush beaten egg all over the pastry and sprinkle with sesame seeds. Cook for 25-30 minutes until the pastry is puffed and crisp and the mixture has cooked through.