Jerked Sausage and Scotch Bonnet Sausage Rolls Recipe - Great British Chefs

Ingredients

• 250g of plain flour
• 200g of unsalted butter, chilled and diced
• 1 tsp salt
• 1 tbsp of Scotch bonnet hot sauce
• 100ml of cold water
• 500g of pork mince
• 1 tsp jerk seasoning
• 1 tsp allspice powder
• 1 tsp dried thyme
• 1 garlic clove, minced
• 1 spring onion, finely chopped
• 1/2 tsp black pepper
• 1 Freshlay Farms Golden Yolker® egg, beaten, for egg wash
• 1 tsp sesame seeds