When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack Prep: 20 mins Cook: 20 mins Ingredients : 2 large skinless chicken breasts 1 garlic clove, crushed 3 rashers streaky bacon, thinly sliced 4 sundried tomatoes, chopped handful basil leaves, chopped 375g/13oz pack ready-rolled puff pastry flour, for dusting 1 egg yolk, beaten 25g sesame seeds Method: 1-Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well. 2-Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
