500g chicken mince
3 sheets puff pastry, thawed
1 tblsp kecap manis
1 tblsp sweet chilli sauce
1 tsp ground cumin
1 tsp ground coriander
1 tblsp chopped coriander
Breadcrumbs up to 100gm
1 egg
Sesame seeds (optional)
Sweet chilli sauce, for dipping

Preheat the oven (fan forced) to 180°C.
Combine cumin, coriander, chilli sauce, kecap manis, coriander and breadcrumbs in a bowl and mix with mince.
If mixture is too damp add more breadcrumbs.
Lay out pastry sheets and cut each sheet in half.
Spread the mixture along one edge of each pastry sheet and roll up to conceal the filling.
Brush egg along seam then place the rolls seam side down on a tray lined with baking paper
Brush lightly with the egg and sprinkle with sesame seeds
Cut each roll into four pieces (they are easy to cut before cooking)
Bake for 30-40 minutes until cooked through and golden.
Server with chillie dipping sauce