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Chop and boil broccoli with the garlic cloves until tender. Drain very well.
Chop the broccoli and garlic very small and mix in all the other ingredients including the egg white (keep the yolk separate)
Roll out your pastry dough and spread the mixture all over, smooth it down (it's easier to roll)
Roll in up as shown in video (like a cinnamon roll) press down the top of it all along the way gently to flatten it slightly.
Cut slices about 2 inches wide, you should make 8-10 pastries. Mix the yolk with a tsp of milk and brush the tops and sides of the pastry, optional: sprinkle with sesame seeds or onion granules.
If you're batch prepping like me freeze them for a few hours on a tray or plate until hard and then transfer to a freezer bag. When you want them bake straight from frozen at 180C for 32-35 minutes. Even if it looks golden don't be tempted to take them out hang in there for a better bake so the inside and bottom are crispy and flakey.
If you want to eat them straight away without freezing cook after egg wash for the 25-30 min at 180C (pre heat your oven so it's hot)