1.Place spinach in a large microwave-safe bowl, microwave, covered, on HIGH (100%) 2 minutes or until wilted. When cool enough to handle, squeeze out excess moisture, chop spinach coarsely.
2.Combine spinach, chicken, rind, 1 egg, breadcrumbs, cheddar and parsley in a large bowl, season.
3.Preheat oven to 220°C (200°C fan forced). Line two oven trays with baking paper.
4.Cut each pastry sheet into four squares. Place â…“ cup chicken mixture along one side of each pastry square, roll to enclose. Place rolls, seam- side down, on trays.
5.Lightly beat remaining egg in a small bowl with a fork. Brush pastry with egg, sprinkle with seeds.
6.Bake rolls 20 minutes or until puffed and browned.
You can decorate the rolls at the end of step 4, by marking the tops with a flat-bladed knife in a criss-cross pattern.