When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack
Prep:20 mins
Makes 20 rolls
2 large skinless chicken breasts1 garlic clove, crushed3 rashers streaky bacon, thinly sliced4 sundried tomatoes, choppedhandful basil leaves, chopped375g/13oz pack ready-rolled puff pastryflour, for dusting1 egg yolk, beaten25g sesame seeds
STEP 1Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.STEP 2Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.STEP 3Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
