500g chicken mince
1 small zucchini, grated
1 medium carrot, grated
¼ cup chopped coriander leaves (or 1 tspn dried coriander leaves)
¼ cup chpped parsley leaves (or 1 tspn dried parsley)
salt & pepper to taste
4 sheets ready-made frozen puff pastry, just thawed
1 tablespoon sesame seeds
Preheat oven to 180ºC and line two baking trays with baking paper. In a large bowl place breadcrumbs, chicken mince and one egg; stir until well combined (or process in food processor). Stir in vegetables, herbs and season with salt and pepper if desired.
Lay one sheet of pastry with its piece of separating paper underneath, on a large cutting board. Use a knife to cut a line down the centre of the pastry square, separating the pastry in two. Sliude onto the benchtop with paper underneath to prevent sticking. Repeat for the the remaining three sheets of pastry.
Spoon an eighth of the mixture lengthways down the centre of each piece. Whisk the second egg in a cup. Use half the egg to brush along the pastry edge, then lift one long edge of each pastry sheet off the paper and fold over, wrapping the filling inside, making sure join is sealed.
Brush tops with remaining beaten egg and sprinkle with sesame seeds. Lift each roll off the paper and place on a cutting board anbd cut into desired portions. Place on lined baking tray and bake for 25-30 minutes, or until rolls are lightly golden and cooked through. Delicious served with sweet chilli sauce.