Follow instructions on how to handle the phyllo dough (usually you buy it frozen) and cut them in half so they are the size of an A5 paper.
Mix all the ingrediens (keep the egg out) and put approximately a tablespoon of mixture on each sheet before rolling it, tucking in both ends. Make mini samosa triangles if you prefer.
Put the rolls on a baking sheets and brush them with the egg, mixed.
Will make around 15 rolls.
Bake until lightly golden and serve fresh out of the oven as apetizers or snacks.
Try variations with bluecheese and apricots if you are feeling adventurous!