Put the chicken mince, cream cheese, apple, onion, sun-dried tomatoes and herbs in a bowl. Mix well with your hands as if you were making meatballs.

Divide the mixture into 6 equal parts.

Cut each puff pastry sheet in half. If using fillo pastry, remember to brush each sheet with butter and make at least 5 to 6 layers of pastry.

Spoon one quantity of mince mixture along one long edge of each sheet of pastry.

Brush the opposite edge with egg wash and roll the pastry over to enclose the filling. Lightly press the edges together to seal the roll.

Cut each roll in 4 to make 24 smaller rolls and place them onto baking trays. Make two diagonal slits on the top of each roll (optional).

Brush with egg wash and sprinkle the top with sesame seeds and/or rosemary.

Bake in a pre-heated oven at 200°C – 390°F for 20 minutes or until the mince is cooked and the pastry is crisp and golden.

Serve hot or warm with ketchup or tomato chutney.