Preheat oven to 220°C / 200°C fan-forced. Grease and line a large oven tray with baking paper

Combine the mince, breadcrumbs, egg, carrot, garlic and 2 tbsps. parmesan in a bowl. Mix well

Place pastry sheets side by side on a clean work surface. Join edges together using finger tips or lightly press with a rolling pin to form one large long pastry sheet. Spoon mince mixture along centre of pastry, and flatten to cover pastry, leaving a 2cm border. Spoon the pesto over the mince and spread out evenly

Top mince with Mozzarella, piling together along centre to form a mound. Using pastry as a guide, roll mince tightly to form a log. Transfer, seam-side down to prepared tray. Score top every 4 cm. Brush pastry with extra egg and sprinkle with the remaining 2 tbsp. Parmesan

Bake for 55 minutes or until golden brown and puffed. Remove from oven. Stand for 5 minutes before cutting to serve

Note: If making pesto from scratch, allow extra 10 minutes to make this recipe which makes approximately one cup

Place the pine nuts, basil, garlic, parmesan and olive oil in a small food processor and whizz until finely chopped