Chicken and Asparagus Rolls

This is a great way to use up that left over roast chicken from Sunday lunch.

These little pastries are delicious served as snacks,

or you can make them bigger and have them as part of a meal.

These can be prepared about 3 hours before serving, but are nicest served hot.

Ingredients:
4 sheets ready rolled puff pastry
250ml chopped cooked chicken
125ml chopped and drained canned asparagus
30ml double cream
lemon juice
30ml chopped fresh chives
50g strong cheddar cheese, or some other tasty cheese, grated
1 egg lightly beaten

Method:
Preheat oven to 200C
Cut each pastry sheet into 4 strips, cut each strip to give 3 rectangles.
Roll each rectangle on a lightly floured surface to an 8cm x 10cm rectangle.
Whisk the cream with a couple of drops of lemon juice to give it a sour cream taste.
Combine chicken, asparagus, soured cream, chives and cheese in a bowl.
Spoon a teaspoon of mixture onto each piece of pastry, lightly brush edges with egg and fold in long sides and ends. Place pastries on a baking-paper lined baking tray seam side down.
Bake for about 15 minutes, or until lightly browned.