Combine minces, 1/4 cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25 cm log. Place pastry sheet onto a floured work surface and roll to about 4 mm thick. Slice each pastry sheet in half length ways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure.