Preheat the oven to fan 180C/
conventional 200C/gas 6. In a large
bowl, roughly mash the beans then
stir in the herbs and chilli sauce, and
most of the cheese (save a handful).
Open out the pastry on to a floured
surface – you need a 30x40cm
rectangle, so you may have to roll it
out a bit further. Then cut into three
strips, each 10x40cm.
Roll the bean mixture into long
sausages and line down the centre
of each piece of pastry. Dampen one
long edge then roll up tightly to
enclose the filling. Cut each length
into four to give a total of 12 rolls.
Place join-side down on a nonstick
baking sheet, brush with a little
egg or milk and scatter over the
reserved cheese. Bake for 15-20
minutes until puffed and lightly
browned. The filling may ooze out a
little, but if you leave them on the
tray for 5 minutes while the cheese
cools, any oozing will set, making
the rolls easy to lift off. Eat warm,
or leave to cool on a wire rack
and serve later.