makes 3 long rolls, cooking time 30 minutes
Filling
500 gm chicken mince
1 large courgette, grated and squeezed
1 small onion, peeled and finely sliced
1 tsp crushed garlic crushed
1 tsp salt
½ cup fresh wholemeal breadcrumbs
1 packet store brought puff pastry
In a large bowl, combine all the filling ingredients
Cut puff pastry into long strips approx. 15cm wide, lay-portioned chicken onto the pastry and roll pastry over to form a round. Sealing with egg wash
Topping
1 tsp poppy seeds
1 egg lightly beaten
Paint egg over the top of the roll, sprinkle with poppy seeds.
Place in oven on 170 for 30 minutes
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