Chicken Sausage Rolls

2 sheets frozen puff pastry1/2 swede, peeled and cut into chunks1 leek, peeled and quartered1/2 sweet potato1 1/2 cups peeled and grated zucchini, squeezed to remove the excess liquid2 chicken breast fillets (approx. 400g), cut into chunks½ teaspoon salt1 egg, lightly beatenPoppy seeds (optional)
Chicken Sausage Rolls
Preheat oven to 180°C. Line a baking tray with baking paper.Place pastry sheets on bench to defrost. Place swede, leek and sweet potato in a food processor and process until finely chopped.  Remove from food processor.Place chicken in food processor and process until minced.  Combined all vegetables, salt and mince in a large bowl and mix thoroughly with (clean) hands.Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape. Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat ? makes for better presentation. Brush the top of the pastry with egg and sprinkle with poppy seeds (optional) then cut each roll cross-ways into 2 rolls.Place rolls on prepared trays about 2cm apart. Bake for 40 minutes or until pastry is puffy and golden and the mince is cooked through.