In a mixing bowl, combine the shredded chicken, BBQ sauce, red onion, jalapeños, cheddar cheese, and cilantro.

Mix well to ensure the filling is evenly coated with sauce.

Note: Always taste the filling before you stuff your rolls; it’s your last chance to tweak the flavors!

Roll out the puff pastry sheets on a lightly floured surface.

Cut each sheet into six squares.

Warning: Keep the puff pastry cold until just before use to prevent the butter from melting, which can ruin its layers.

Place a heaping tablespoon of the filling in the center of each square.

Brush the edges of the pastry with beaten egg.

Fold the pastry over the filling to form a triangle, press to seal.

Tip: Use a fork to crimp the edges of the rolls for a decorative touch and to ensure they stay sealed while baking.

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Place the rolls on the baking sheet and brush the tops with the remaining beaten egg.

Bake for 15 minutes or until golden and puffed.

Note: Watch the rolls closely as oven temperatures can vary; you want them perfectly golden!