Preheat the oven to 180C/355F and line a cookie sheet with parchment paper.
Bring the puff pastry sheets to room temperature.
In a large bowl combine the butter chicken sauce and ground chicken. Mix until completely combined.
Add the onion, garlic and dry slaw mixture to chicken and stir until evenly mixed.
Cut each of the puff pastry sheets in half.
Add a line of the chicken mixture along one edge of each of the pastry strips.
Roll the pastry around the chicken mixture, into a sausage roll shape and place onto the oven tray. Ensure the pastry join is on the bottom of the tray.
Brush the pastries with milk and sprinkle with sesame seeds.
Bake for 20-25 minutes, until golden and cooked through