Ingredients: Makes 20 small rolls

• 2 large skinless chicken breasts
• 3 rashers streaky bacon
• 1 garlic clove
• 4 sundried tomatoes, chopped
• A handful of basil leaves, roughly chopped
• 375g of ready-rolled puff pastry
• Flour, for dusting
• 1 egg yolk, beaten
• 25g sesame seeds for the top 
• Salt and pepper

Method:

1. Mince your garlic, then add it to the processor with the chicken breasts and blend until the chicken is minced
2. Chop in your bacon and add this in, along with the sundried tomatoes and basil. Pulse a couple of times to mix through, then season with salt and pepper
3. Lightly flour a clean surface then take your pre-made pastry and roll it out, cut in half lengthways
4. Spread half of the chicken mixture width-ways along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal it
5. Cut to desired size, 2.5cm for mini ones or 10-15cm for larger ones.
6. Repeat with the remaining pastry strip
7. Heat oven to 180C fan
8. Meanwhile, place the rolls on a large baking sheet and then brush with the egg yolk before sprinkling with sesame seeds
9. Bake for 20 minutes or until golden