Preheat Oven to 180 degrees Celsius. Allow the pastry to thaw but should still remain cold. Beat the egg and set aside
In a large bowl mix the chicken mince together with all the spices, spring onion, grated onion, ginger/garlic paste, cheese and panko breadcrumbs. Season with salt
Unroll the pastry and cut into two halves. Divide the mixture between the two pastry pieces, spreading it in the middle, lengthwise, and just pat mixture with your hands to make a cylinder shape.
Brush one edge with the egg. Fold the pastry over and press the edges together. Roll the pastry over so the edge is tucked under
Cut the pastry into 10 pieces each or however large or small you prefer
Brush with the egg and sprinkle sesame seeds over
Bake in the oven at 200 degrees Celsius for 15-20 minutes or until pastry golden brown and crisp
Do not overbake as chicken tends to dry out. Remove from oven as soon as it's cooked