Chicken, Rocket & Feta Sausage Rolls

1.5kg chicken breast mince
4 eggs
200g feta
60g rocket packet, chopped finely
2 teaspoons of salt
3 slices wholemeal bread soaked in a bit of milk
3/4 - 1 cup dry breadcrumbs ( as needed)
7 sheets reduced fat puff pastry
Egg-wash - 1 x egg lightly beaten with a dash of milk.

Method
1. Squeeze the milk out of the bread and combine with the mince, eggs, rocket, salt and dry breadcrumbs.
2. Once combined crumble in the feta and lightly mix in. The mixture will be sticky.
3. Lay out the sheets of pastry to defrost and using a pastry brush brush the edges with cold water.
4. Divide the chicken mix between the pastry sheets forming a log down the middle of the pastry sheet. (Dampen your hands with cold water to stop the dough sticking)
5. Roll up the pastry firmly around the mince to form a log. Cut each log into 5 pieces.
6. Lightly score the tops of the pastry and brush with eggs wash.
7. Bake for 40 minutes at 200c.
Makes 35 when each log is cut into 5 pieces.
Notes:- This makes a big batch but on the weekend it’s great to have them cooked in the fridge ready to be ready-heated.
Also if you can freeze them after stage 6 in an air tight container.