Preheat oven to 220*C. Line a baking tray with baking paper.
2In a large bowl combine mince, onion, carrot, breadcrumbs, 1 egg and 2 tablespoons Lightly Dried Mixed Herbs. Season well with salt and pepper and mix until well combined.
3Cut pastry sheets in half lengthways. Divide mince mixture into six. Shape each portion into a log along the long edge of each pastry strip.
4Brush opposite edge with lightly beaten remaining egg and roll up pastry to enclose mince mixture. Cut each roll into 4. Place, seam side down, on prepared tray. Repeat with remaining mince mixture, egg and pastry.
5Brush pastry tops with egg, sprinkle over remaining lightly dried mixed herbs and bake for 20 to 25 minutes or until golden and pastry is puffed. Allow to cool on tray for 5 minutes. Serve hot with tomato sauce.