Britain x Caribbean

Jerk pork sausage rolls

The bakery classic packed its bags for Kingston.

60 minTime

21 gProtein each

hotSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

646kcalsame

21 gproteinsame

2 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Minced pork (pork mince, ground pork)500 g

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½, seeded and minced

Spring onion (green onion, scallion)3 stalks, finely chopped

Garlic3 cloves, grated

Ginger1 cm piece, grated

Allspice1 tsp, ground

Dried thyme1 tsp

Brown sugar1 tsp

Soy sauce2 tsp

Breadcrumbs⅓ cup

Salt¾ tsp

Black pepper¼ tsp

Puff pastry1½ sheets

Egg1, beaten

Sesame seeds1½ tsp

Sweet fruit chutney6 tbsp, to serve

6 steps

1Wearing gloves, mix the scotch bonnet, spring onion, garlic, ginger, allspice, thyme, sugar and soy into a paste.
2Mix the paste into the pork with the breadcrumbs, salt and pepper.
3Cut the pastry into 10 cm wide strips. Lay a log of filling along each, brush the edge with egg, roll and press to seal. Cut into 12 rolls.
4Chill the rolls in the fridge for 15 minutes. Brush with egg, sprinkle sesame and cut 2 small slits on top.
5Bake on a lined tray in the oven at 200°C for 25 to 30 minutes.
6Rest 5 minutes and serve warm with chutney.

Serve it like this

Stack the rolls in a loose pyramid on a wooden board with the chutney in a small bowl and a few spring onion pieces scattered around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.