Process paneer, quinoa, walnuts, onion, sauce in a food processor until finely chopped.
Transfer to a large bowl. Add brown rice powder, parsley, salt and pepper. Stir until well combined.
Place a sheet of pastry onto a flat surface. Cut in half.
Spoon 1/4 of the cheese mixture along 1 long edge of pastry. Roll pastry, enclosing filling.
Cut into 5 small sausage rolls. Using the flat edge of a knife, form 3 ridges along each sausage roll.
Transfer to prepared tray. Repeat with remaining filling and pastry.
Brush sausage rolls with the milk and sprinkle with poppy seeds.
Preheat oven to 200°c. Line a large baking tray with baking paper.
Bake for 25 minutes or until sausage rolls are golden and cooked through.
Serve hot with sweet chilli sauce.