Mini Chicken Rolls
INGREDIENTS (makes 8 rolls)
200g chicken mince
1 garlic clove, crushed
2 spring onions, chopped
1 tbsp parsley, chopped
375g pack rectangular shaped ready-rolled puff pastry
Flour, for dusting
1 egg wash (made of 1 egg yolk with 1 tbsp milk), beaten
25g sesame seeds
Salt and pepper
Preheat oven to 200°C/fan 180°C/gas 6.
In a bowl, combine the minced chicken, garlic, spring onions and parsley. Season with a little salt and pepper.
Lay the two pastry sheets on a lightly floured surface and cut each in half lengthways. Spread a quarter of the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into two rolls.
Repeat with the remaining three pastry strips.
Place the rolls on a baking tray. Brush with the egg wash, then sprinkle with sesame seeds. Bake for 20 minutes until golden and cooked through.