Veggie chickpea sausage rolls (gluten free) - George Eats

Ingredients

• 1 X 400 g can of chickpeas (drained (chickpeas should weigh approx. 240g once drained))
• 50g spring onion greens (chopped)
• 100-200 g grated and chopped carrot
• 100-200 g grated and chopped potato (I used Sebago which is an all rounder)
• 2-3 teaspoons Dijon mustard
• 1-2 teaspoons maple syrup
• Plenty of freshly cracked pepper and fine salt to taste
• 200 g sharp feta (I quite like using Danish here, but Greek also works)
• Fresh or dried herbs (to your taste (I have used fresh finely chopped basil or a good pinch of dried oregano))
• 1 extra-large egg ((45-55g, weighed out of shell))
• 1 batch gluten free puff pastry from Intolerance Friendly Kitchen
• 1 egg (for egg-wash (you can also use milk))
• Toasted sesame seeds (to sprinkle on top (optional))