Chicken parcels

Dice the chicken breasts and season generously with salt and pepper.
Heat half the olive oil and saut° the diced chicken until cooked and nicely browned. Remove from the pan and set aside.
Add remaining oil to the pan and sauté; the onion and garlic until tender and fragrant. Add the mushrooms and sauté; until soft and done.
Add half the soup, white wine and cream and bring to the boil.
Add the chicken and simmer until the sauce is thick and creamy. Season with salt and pepper, cool completely and cover.
Meanwhile, preheat the oven to 220 °C and lightly butter a baking sheet or spray with non-stick spray.
Roll the puff pastry out until slightly thinner and cut into six uniform rectangles, slightly bigger than the slices of ham. Place a slice of ham in the centre of each pastry rectangle.
Brush the sides of the pastry with a little whisked egg and spoon one sixth of the cooled filling on top of the ham. Roll up carefully and press the sides of the pastry together to seal.
Mix the milk with the remaining whisked egg and brush the rolls with the mixture. Sprinkle with seeds if desired and bake for 20 to 25 minutes until the pastry is golden brown.
Meanwhile, heat the remaining soup, wine and cream together until hot and slightly thickened.
Season to taste and serve with the chicken parcels.