Pre-heat the oven to 220C(428F) fan-forced and line a baking tray with baking paper.

Lay out the pastry in single layers to defrost.

Combine the rest of the ingredients (except the milk) in a bowl and squish it all together. I find it easier to do this with my hands rather than a spoon.

Cut each sheet of pastry in half and then divide the chicken mixture between the 4 halves, shaping it into a log down the middle of each one, lengthways.

Roll the pastry up to form a log.

Cut it up into pieces. I prefer mini sausage rolls so cut each log into 10 pieces.

Lay them out on the baking tray and brush with milk.

Bake the sausage rolls for 15-20 minutes or until the pastry is golden.

Let them cool slightly then serve.

To freeze: freeze the rolls in a container with a little space between each one. If you use a few layers make sure you lay something like freezer go-between between each layer. They can be cooked from frozen. Add 5-10 minutes to the cooking time.