In a big bowl, chuck in the chicken mince, ham, salami, bacon, garlic, Italian herbs, stock powder, cheese, breadcrumbs and BBQ sauce. Give it a really good mix—use your hands if you’re game!

Cut your pastry sheets in half.

Spoon a line of the meat mixture down the middle of each pastry half—aim for about a third of the width and stack it up high!

Roll it up into a log and make sure the edge is sealed.

Slice little slits into the top of the pastry for that pro sausage roll look.

Cut into whatever size you like—snack size or big lunch style.

Pop them onto a lined tray with a bit of space between.

Brush with milk and sprinkle with sesame seeds if you’re feeling fancy.

Bake at 200°C for 25–30 mins or until golden, crispy and smelling amazing!