• 20 ml (½ fl oz/1 tablespoon) olive oil
• 2 garlic cloves, finely chopped
• 120 g (4¼ oz) brown onions, finely chopped
• 375 g (13 oz) bacon slices, finely chopped
• 250 g (9 oz) spring onions (scallions), chopped
• 1.2 kg (2 lb 10 oz) minced (ground) chicken
• 55 g (2 oz) dry breadcrumbs
• 10 g (¼ oz/2 teaspoons) salt
• 5 g (⅛ oz/1 teaspoon) white pepper
• 1 quantity puff pastry
• egg wash, for brushing
• sesame seeds, for sprinkling

Heat the oil in a saucepan over medium heat. Add the garlic and cook for 2 minutes. Add the onion and cook for 2–3 minutes, or until softened. Add the bacon and cook for 10 minutes, stirring regularly, or until aromatic. Remove from the heat and stir through the spring onions. Allow to cool.

Put the bacon mixture in a large mixing bowl and add the chicken, breadcrumbs, salt and white pepper. Using your hands, mix the meat quite forcefully for 3 minutes — this will also work the protein in the meat.

Roll out the puff pastry into a rectangle, about 92 x 32 cm (36 x 12¾ inches). Cut the pastry into six rectangles about 15 x 30 cm (6 x 12 inches) each. Preheat the oven to 200°C (400°F/Gas 6).

Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a 30 cm (12 inch) log with a 3 cm (1¼ inch) diameter. Place each log lengthways in the centre of a pastry rectangle and brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two pieces and place on the tray, seam side down. Brush the tops with egg wash and sprinkle with sesame seeds. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for 35–40 minutes, or until golden brown and oozing chicken juice.