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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
Roll up as a cinnamon roll and press down the top gently to flatten it slightly
Cut slices about 2 inches wide to make 8-10 pastries
Mix the egg yolk with 1 tsp of milk and brush the tops and sides of the pastry
Sprinkle with sesame seeds or onion granules if desired
For batch prepping: freeze on a tray for a few hours until hard, then transfer to a freezer bag
Bake from frozen at 180°C for 32-35 minutes until golden and crispy
For immediate baking: cook after egg wash for 28-32 minutes at 180°C in a preheated oven