Coat a baking sheet with non-stick cooking spray.

Heat oil in a saucepan. Add garlic, chillies, onion and chicken and braise till cooked through.

Add all other ingredients and keep stirring to avoid mixture sticking to the bottom of the pan; mixture must be dry, resembling breadcrumbs.

Remove from heat and allow to cool.

Roll out pastry on a lightly floured surface to a 25 x 35 cm rectangle.

Divide lengthwise into 3 pieces, without cutting through the pastry.

Spread filling over the two outer edges, leaving the centre unfilled.

Roll each edge towards the centre like a Swiss roll.

Brush insides of the pastry with beaten egg and press firmly together.

Brush outside of the entire pastry roll and roll in the sesame seeds, working gently. Allow to rest in the fridge for 30 minutes.

Preheat the oven to 200 degrees C. Cut pastry roll into 1 cm slices.

Neaten palmiers and place cut side down on the baking sheet.

Bake for 12 -15 minutes or until golden brown.

Serve with tangy dip.