Place the spinach, breadcrumbs and all of the other filling ingredients into a large bowl and stir until completely combined.
Take the thawed puff pastry sheets and slice them in half through the middle, making 4 rectangular pieces.
Divide the filling evenly between the four pieces and shape the filling in a line along the middle of each piece.
Brush the long edge with a little egg and then roll up, finishing with the seam-side down.
Brush the tops with egg and sprinkle with sesame seeds. Refrigerate the rolls for at least 20 minutes before cutting.
Pre-heat the oven to 180 °C/356 F. Line 2 baking trays with baking paper and spray with a little oil spray.
Cut the rolls into pieces (3 pieces per roll for 12 medium rolls, or 4-5 pieces per roll for smaller rolls).
Place the rolls seam-side down on the prepared trays. Leave a little space between each roll for them to expand a little.
Bake for around 35 minutes, or until the pasty is golden and flaky. Transfer to a wire rack to cool slightly before serving.
For Air Fryer
To cook in the air fryer, follow the steps 1-9 and 11 above to make the rolls.
Depending on the size of your air fryer, you may need to cook in batches. Place the rolls into your air fryer basket, leaving enough space between each roll so that they are not touching.
Cook at 200C/392F for 15-20 minutes, until the pastry is puffed, flaky and golden. Allow to cool slightly on a wire rack before serving.
Notes
Puff pastry – in Australia, puff pastry comes in 25cm x 25cm (10 x 10”) squares that can be found in the freezer section of supermarkets and grocers. For this recipe, the squares are cut in half, making 4 rectangles. For best results, the pastry needs to be fully thawed before rolling, to avoid cracks.
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