ingredients
makes 36
3 sheets ready rolled puff pastry
2 eggs, lightly beaten
1 1/2 pound ground chicken
4 finely chopped scallions
1 cup fresh breadcrumbs
1 finely grated carrot
2 tablespoons fruit chutney
1 tablespoon each of sweet chilli sauce and grated ginger
method
1. Preheat the oven to 200°C (400°F). Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg.
2. Mix half the remaining egg with the remaining ingredients in a large bowl, then divide into six even portions.
3. Pipe or spoon the filling down the centre of each piece of pastry, then brush the edges with some of the egg.
4. Fold the pastry over the filling, overlapping the edges and placing the join underneath. Brush the rolls with more egg, then cut each into 6 short pieces.
5. Cut two small slashes on top of each roll and place on lightly greased baking trays and bake for 15 minutes, then reduce the oven temperature to moderate 180°C (350°F) and bake for another 15 minutes, or until puffed and golden.
Sprinkle the pastry with sesame seeds after glazing, before baking.
