Sit Puffy pastry at room temperature

Shred carrot and sit aside

Finely dice onion and sauté off with garlic then allow to cool once soft

Combine all mixture and mix throughly. Adjust breadcrumbs accordingly to wetness of the mix. (looking for “firmish” texture)

Lay out pastry and weight the mix into 180g lots

Roll an even line of mix across the pastry then roll over 1.5 times

Egg wash the edge of the pastry and roll over then seal it

Once all rolled, cut into 2 pieces then glad wrap and freeze / fridge or without glad wrap and cook it

TO COOK
from freezer : egg wash, 45 mins, 165 °C
from fridge / fresh : egg wash, 30 mins, 220 °C