Jerked sausage and Scotch bonnet sausage rolls
Taking inspiration from classic sausage rolls, these feature a fiery Encona Jamaican Scotch bonnet sauce-infused rough puff pastry wrapped around richly spiced jerk sausage meat, creating the ultimate savoury snack.
Ingredients
Metric
Imperial
For the rough puff pastry
- 250g of plain flour
- 200g of unsalted butter, chilled and diced
- 1 tsp salt
- 1 tbsp of Encona Jamaican Scotch bonnet sauce
- 100ml of cold water
For the jerked sausage meat
- 500g of pork mince
- 1 tsp jerk seasoning
- 1 tsp allspice powder
- 1 tsp dried thyme
- 1 tbsp of Encona Jamaican Scotch bonnet sauce
- 1 garlic clove, minced
- 1 spring onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
For the garnish
- 1 egg, beaten, for egg wash
- 1 tsp sesame seeds
Method
To make the pastry, rub the butter into the flour until it resembles rough breadcrumbs
- 250g of plain flour
- 200g of unsalted butter, chilled and diced
Stir in the salt and hot sauce, then add the cold water gradually until a dough forms
- 1 tsp salt
- 1 tbsp of Encona Jamaican Scotch bonnet sauce
- 100ml of cold water
Roll the dough out into a rectangle, fold into thirds, then chill for 30 minutes. Repeat twice more
Once the pastry is ready, preheat the oven to 200°C
Mix all the sausage meat ingredients together
- 500g of pork mince
- 1 tsp jerk seasoning
- 1 tsp allspice powder
- 1 tsp dried thyme
- 1 tbsp of Encona Jamaican Scotch bonnet sauce
- 1 garlic clove, minced
- 1 spring onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
Roll the pastry into a long rectangle and place the sausage meat in a long log along one side of the pastry
Fold the pastry over and seal with egg wash. Slice into portions and brush with more egg wash
- 1 egg, beaten, for egg wash
Bake on a lined baking tray for 20–25 minutes until golden. Sprinkle with sesame seeds and serve warm
- 1 tsp sesame seeds
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