2 tsp olive oil
1 brown onion, finely diced
1 clove garlic, finely diced
2 slices (80g) wholemeal bread, roughly torn
500g chicken tenderloins, roughly chopped
3 tbsp fresh parsley, roughly chopped
2 tbsp fresh chives, roughly chopped
1 (120g) zucchini, finely grated (don’t squeeze out moisture)
1 tbsp lemon juice
3 sheets (24x24cm) puff pastry, partially thawed
1 egg, lightly beaten
Sesame seeds, to sprinkle
Tzatziki or dipping sauce of your choice, to serve
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Heat a small frying pan over low-medium heat. Add oil, onion and garlic. Cook, covered, for 10 minutes until soft and light golden. Cool.
Place the bread in a food processor and process until breadcrumbs form. Set aside in a large bowl. Place the chicken and herbs in the food processor and process until well combined and a mince consistency forms. Add to the breadcrumbs and, using your hands, mix through the zucchini and lemon juice until well combined.
Cut each pastry sheet in half. Place six pieces of pastry on a chopping board and place one-sixth of the chicken mixture in the centre of each, running lengthways. Lightly brush the pastry edges with water and fold over the chicken to form a roll, pressing the edges together. Turn the pastry over so the ‘seam’ side is facing down.
Brush each roll with the beaten egg, sprinkle with the sesame seeds and cut each into six pieces. Place on the baking try and bake for about 15 minutes until the pastry is golden and the filling is cooked through (take care not to overcook, as the chicken will become dry). Serve with tzatziki or a dipping sauce of your choice.