Whizz 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.
Roll 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.
Heat 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.