Finely dice the onion and grate the carrot. Chop parsley finely and whisk 1 egg.
Add ground beef, onion, garlic, basil and parsley, carrot, whisked egg, ketchup, breadcrumb into a large bowl and mix until combined. Cover and place in the fridge to chill for 30 minutes.
Spoon 1½ cups of the filling onto a sheet of puff pastry and roll the pastry around the mince until one end of the pastry meets the other.
Cut off any excess and seal with egg wash. Then cut into 4 equal portions. Place in the fridge to chill while preparing the rest.
Set up your weber q for convection cooking. With the convection tray and trivet, then preheat for 10 minutes.
Decorate and baste the puff pastry with egg wash, then place on a lined baking tray.
Place the baking tray on the trivet, close the lid of the weber q and reduce the heat to 3 notches above medium. You need the temperature to be between 180°C to 200°C.
Cook for 30 to 35 minutes or until pastry is golden brown. Once cooked, remove the sausage rolls from the weber and place them on a cooking rack to cool slightly.