Preheat oven to 200°C fan forced. Bring a saucepan of salted water to the boil. Add 8 Broccolini® and cook for 1 minute until bright green and almost tender. Drain well and pat dry with paper towel.
To make filling, place bread in a large bowl, pour over milk and stand for 10 minutes. Finely chop 2 stems of the raw Broccolini® add to the bread with sausage mince, onions, carrot, zucchini, chutney and egg. Mix well. Divide the filling into four.
Place one pastry sheet onto a board. Cut in half lengthways. Spoon one portion of the filling down the long edge of the pastry. Top with 2 par-cooked Broccolin®. Brush opposite pastry edge lightly with beaten egg and roll up to enclose filling. Brush the top with egg and sprinkle with sesame seeds. Place onto a tray lined with baking paper. Repeat to make 3 more long rolls.
Bake for about 25-30 minutes, or until golden and cooked through. Slice if you like and serve with tomato chutney.