Combine bread and milk in a bowl and mix well; allow bread to soak up milk and soften.

Attach the food grinder to the stand mixer with the course grinding plate and turn to speed 6. Place mixing bowl underneath grinder.

In batches, feed the beef, bacon and soaked bread, onion, garlic and carrot into the hopper.

Remove grinder and attach the flat beater, add balsamic vinegar, Worcestershire sauce, brown sugar and salt. Mix mixture on speed 6 for 2 minutes or until sticky and very well combined.

Preheat oven 200C (fan forced) and line 2 baking trays with baking paper.

Cut one sheet of pastry in half and place onto bench the longest edge closest to you.

Using damp hands, measure out 160g of meat filling and form into a sausage shape. Arrange along the long edge. Brush the opposite long edge with milk. Roll up to enclose meat and press to secure. Make sure the seam is on the bottom of the roll.

Cut rolls into four and place onto prepared tray. Brush with milk and sprinkle over sesame seeds. Repeat with remaining meat and pastry.

Bake 15 minutes; swap trays over and cook for a further 7-10 minutes or until pastry is golden and meat cooked through. Serve warm with tomato sauce or tomato relish.