Makes 8, prep time 20 minutes, cooking time 30-40 minutes
INGREDIENTS
16 square shortcrust pastry sheets
1 red onion chopped
1 can of baked beans
100g of chopped chorizo
6 sun-dried tomatoes chopped
2 tsp of dried mixed herbs
1 free-range egg, beaten to glaze
3 tbsp of black sesame seeds
Chopped coriander to serve
METHOD
Preheat the oven to 180ºC. Grease and line a baking sheet, place a sheet of pastry into a small saucer.
Fill with a dessert spoon of beans, red onion, sun-dried tomatoes and chorizo. Sprinkle with with dried herbs.
Within a centimetre of the edge of the sheet evenly cut four lines.
Brush the edges with egg and place the second sheet of pastry on top, pinch the edges together and place on the baking sheet.
When you have made all eight brush with egg and sprinkle with sesame seeds.
Bake in the oven for 30-40 minutes until golden, remove from the oven allow to cool, serve topped with coriander.
