Pre-heat the oven to 200C (400F) fan-forced and line two baking trays with baking paper.

Place the chickpeas in a food processor and blitz until smooshed up but still with a little bit of texture.

Add the rest of the ingredients and blitz of a few seconds to combine.

You may want to add a little salt and pepper but be careful not to add too much salt if your feta is salty.

Lay the pastry sheets out on a flat surface and spread half the chickpea mixture over each sheet leaving a border of 1-2cm (0.5-1") at the top and bottom but spread it all the way to the edges on the sides.

Starting from the side closest to you, tightly roll the pastry up into a log.

Use a sharp knife to slice the log into 10 pieces and place on the baking tray leaving 2cm (1") between each one.

Brush them with the milk or egg and then sprinkle with sesame seeds.

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

Serve warm