Chicken and Vegetable Sausage Rolls

I made these sausage rolls for Ashleigh's birthday party a month ago and forgot to post a photo and recipe. This time, I made it again for a morning tea at church.
This recipe is from Delicious Magazine, October 2005 (slightly adapted).


Ingredients
1 cup (70gm) fresh wholemeal breadcrumbs (I made this from toasted wholemeal bread)
500gm chicken breast or thigh, minced
1 egg, plus 1 extra lightly beaten egg
1 medium-size zucchini, finely grated
1 medium-size carrot, finely grated
3/4 cup corn, off the cob
1/2 onion, grated
1/4 cup chopped flat-leave parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbsp sesame seeds

1. Preheat the oven to 180 degrees C and line 2 baking trays with baking sheets.
2. Process crumbs, chicken and unbeaten egg in a food processor until well combined.
3. Place in a bowl, mix well with vegetables and herbs, then season with salt and pepper.
4. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece.
5. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal.
6. Repeat with remaining pastry and filing.
7. Cut rolls into 3cm pieces and use a fork to make small inserts into each rool to prevent splitting.
   
8. Place on baking tray, cover and chill in fridge for 30 minutes.
9. Brush with beaten egg, sprinkle with sesame seeds.
10. Bake for 25-30 minutes until rolls are lightly browned and cooked through.
11. Serve with sweet chilli or tomato sauce on side.