Heat olive oil in a pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Add the grated carrot and chopped bacon to the pan. Continue to cook, stirring occasionally, until the bacon is crispy and the carrot is tender.

Stir in the dried rosemary and dried savory, allowing the herbs to release their flavors.

Add the minced meat to the pan, breaking it up with a spoon as it cooks. Cook until the meat is browned and cooked through, about 7-10 minutes.

Remove the pan from the heat and let the mixture cool slightly.

In a large bowl, combine the meat mixture with the bread crumbs and one egg. Mix until well combined.

Season with salt and black pepper to taste.

Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

Roll out the puff pastry on a lightly floured surface to a thickness of about 2-3 mm (1/8 inch).

Cut the pastry into rectangles, about 10 cm x 12 cm (4 x 5 inches), depending on the size you prefer.

Spoon the meat filling along one edge of each pastry rectangle, shaping it into a sausage-like log.

Fold the pastry over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative finish.

Place the sausage rolls seam-side down on the prepared baking sheet.

Brush the tops of the sausage rolls with the beaten egg to give them a golden, shiny finish when baked.

Sprinkle sesame seeds over the top of the rolls for added crunch and flavor.

Bake the sausage rolls in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.

Remove from the oven and let them cool slightly on a wire rack before serving.

Serve the sausage rolls warm as an appetizer, snack, or light meal. They pair wonderfully with a side of mustard, ketchup, or your favorite dipping sauce.