Ingredients

Filling

• 2 pounds ground lamb
• 2 eggs
• 6 slices crustless white bread
• 1/3 cup Worcestershire sauce
• 1/3 cup tomato paste
• Salt and pepper

Pastry

• 3 sheets puff pastry (1 1/2 packs Pepperidge Farms frozen sheets)
• 2 egg yolks
• Sesame seeds, untoasted

Instructions

1. Thaw puff pastry sheets to room temperature and preheat oven to 400 degrees F.
2. Make fresh bread crumbs by putting slices of bread through a blender or food processor. Combine lamb, eggs, bread crumbs, Worcestershire sauce, tomato paste, salt and pepper in a bowl and mix well.
3. Roll pastry into flat sheets and cut into long, wide strips. (If using Pepperidge Farms sheets, cut in half.)
4. Place filling into sausage-shaped lines down the center of the pastry strips. Roll pastry over the top to enclose and then turn upside down so the seam is underneath. Cut meat-filled tubes into 6 portions and place on a nonstick baking tray. Brush with egg yolk and sprinkle with sesame seeds.
5. Bake for 15 to 25 minutes or until golden and cooked through.
6. Serve with ketchup.