Chicken Roll Puffs

Roll out the pastry to a thickness of 2-4mm and shape it into a rectangular form about 24 x 36cm

Cut it into two equal pieces

Place, at regular intervals, 12 spoonfuls of filling on each piece, made by mixing the ground chicken, egg, white sauce, salt, pepper, and nutmeg

Moisten the exposed pastry lightly between each spoonful of filling

Then, cover the strip with filling, with another piece of pastry and press firmly between each mound of filling

Cut twelve squares, and to round off the corners, cut a small semicircle from each one

Brush with egg yolk and bake in the oven.