Chicken sausage rolls

  

Ingredients

400 g	Chicken mince
1	Carrot, grated
3	Spring onions, finely chopped
2 tbsp	Fresh parsley, chopped
1 to taste	Salt & freshly ground pepper
2 sheets	Puff pastry, pre-rolled
1	Egg, lightly beaten, to glaze
3 tbsp	Sesame seeds
1 tsp	Poppy seeds

Directions

1. To make the filling, place the chicken mince, carrot, spring onion and parsley in a bowl. Season with salt and pepper and mix well to combine.
2. Cut pastry sheets in half. Divide filling evenly by four and shape each portion into a long sausage. Place one portion, lengthways, on each piece of pastry.
3. Brush pastry edges with beaten egg and fold pastry over to enclose filling. Lightly press edges to seal. Chill for 30 minutes while heating oven to 200 degC.
4. Cut each pastry roll into three pieces. Brush with egg to glaze and sprinkle with sesame and poppy seeds. Place the sausage rolls, seam side down, on greased oven trays.
5. Bake for 20 to 25 minutes or until pastry is puffed and golden brown and the chicken filling is cooked.