1.Place mince, sweet chilli sauce, shallots and parsley in a large bowl and mix with clean hands until ingredients are well combined.
2.Cut pastry sheets into 3 even strips. Spoon ¼-cup quantities of chicken mixture evenly along one long side of each pastry strip, then brush opposite side with beaten egg. Roll up pastry strips to enclose chicken filling and form long rolls. Brush rolls with beaten egg and cut each one into 4 even pieces. Place rolls about 3cm apart on lightly greased oven trays.
3.Bake in a 220°C (200°C fan-forced) preheated oven for 20 minutes until golden brown. Serve chicken puffs with extra sweet chilli sauce.
Chicken puffs should not be reheated more than once. Puffs can be baked several hours ahead. Cool slightly then refrigerate. Reheat thoroughly in a 160°C preheated oven just before serving.Note