Chicken, fetta and rocket sausage rolls

MAKES 36 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ COOLING, REFRIGERATION TIME)

1 tablespoon extra virgin olive oil

1 small (80g) onion, chopped finely

2 sticks (300g) celery, trimmed, chopped finely

1 clove garlic, crushed

500g minced chicken

1½ cups (105g) fresh breadcrumbs

1 egg, beaten lightly

100g fetta, crumbled 1 tablespoon finely grated lemon rind 100g rocket leaves, chopped coarsely

3 sheets frozen puff pastry, just thawed, halved

1 egg yolk

1 tablespoon milk

1½ tablespoons sesame seeds

2 teaspoons black sesame or nigella seeds

1 Heat oil in a large frying pan over medium heat; cook onion, celery and garlic, stirring, for 5 minutes or until soft but not browned. Transfer mixture to a large bowl; cool.

2 Add chicken, breadcrumbs and egg; mix well. Add fetta, rind and rocket; mix until combined.

3 Preheat the oven to 220°C (200°C fan-forced). Line three oven trays with baking paper.

4 Divide chicken mixture into six portions; shape each portion into a log the length of the pastry. Place one log, off-centre, on each pastry half. Brush edges with a little water. Fold the pastry over the filling, pressing to seal. Place on trays, seam-side down. Refrigerate for 30 minutes.

5 Cut each log into six pieces. Combine egg yolk and milk in a small bowl; brush top of rolls liberally with egg mixture, then sprinkle with combined seeds.

6 Bake rolls for 15 minutes. Reduce heat to 180°C (160°C fan-forced); bake for a further 10 minutes until golden brown and cooked through. Suitable to freeze for up to three months.