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Preheat oven to 180℃ and line a tray with baking paper.
Mix all filling ingredients together in a bowl.
Cut pastry sheets in half lengthways to make 6 rectangles.
Divide filling between pastry pieces, placing filling down the centre. Roll pastry over filling and seal edges.
Cut into desired sizes, brush with egg wash and sprinkle with sesame seeds.
Bake for 25 mins or until golden brown.
Freeze unbaked rolls for up to 3 months.