• 2 tsp olive oil
• brown onion, finely chopped
• 1 garlic clove, finely chopped
• 2 slices (80g) wholemeal bread, torn
• 500g chicken tenderloins, chopped
• 1/4 cup chopped fresh continental parsley
• 2 tbs chopped fresh chives
• 1 (about 120g) zucchini, finely grated
• 1 tbs lemon juice
• 1 tsp finely grated lemon rind
• 3 sheets frozen reduced-fat puff pastry, partially thawed, halved
• 1 egg, lightly whisked
• 1 tbs sesame seeds

1. Heat oil in a frying pan over low heat. Cook onion and garlic, covered, stirring often, for 10 minutes or until soft. Cool.
2. Process the bread into crumbs. Transfer to a bowl. Process the chicken until a mince consistency forms. Add the chicken, onion mixture, herbs, zucchini, lemon juice and rind to breadcrumbs. Season. Mix to combine.
3. Preheat oven to 220°C/200°C fan forced. Place one-sixth of chicken mixture along centre of each pastry piece. Brush edges with water. Fold over filling, pressing to seal. Turnover, seam-side down. Brush with egg. Top with sesame seeds.
4. Place on lined trays. Bake for 25 minutes or until cooked. Serve with your favourite dipping sauce.