Add the breadcrumbs, chicken and one egg in a food processor and mix until well combined. Place this mixture into a bowl and add the vegetables, herbs and season with salt and pepper.

Cut the pastry sheets in half. Split the chicken mixture into four. Place one portion of the filling onto the edge of the pastry half. Shape this into a log, roll it and press it to seal it in place. place this onto a lined baking tray, seam side down. Repeat with the rest of the pastry and filling. With a knife, score each roll about 5 times. Place them in the fridge for about half an hour.

Lightly beat the remaining egg and brush it over the sausage rolls. Bake in the oven for about 25-30 minutes or until the pastry is golden brown and the sausage rolls are cooked through.