Makes 25, prep time 20 minutes, cooking time 30-40 minutes
INGREDIENTS
500g of minced chicken
2 tsp of jerk paste
1 red onion, finely chopped
8 crushed cream crackers
1 free-range egg
2 tsp of dry jerk seasoning
½ cup of chopped coriander
1 sheet puff pastry
1 beaten egg for glazing
Black sesame seeds to top
METHOD
Preheat the oven to 180ºC. Place the chicken, jerk paste, onion, crushed cream crackers, egg, dried jerk seasoning and the chopped coriander in a food processor.
Combine using the dough fork on a slow speed.
On a floured surface, cut the pastry sheet in half, lengthways. Brush egg along the top and bottom of each sheet. Lay half the mixture in the centre.
Wrap the pastry around, overlapping slightly to seal.
Turn the roll over so the join is on the bottom.
Using a sharp knife divide into equal pieces, the top score three lines.
Place on a lined baking sheet, brush with egg and sprinkle with sesame seeds.
Bake for 30-40 minutes until crisp and golden.
