5kg store bought puff pastry12 crumbed chicken pattiesWellingtons sweet chilli sauceWoolworths sliced jalapeno in brine (optional)ZZ2 Romanita tomatoes (firm, thinly sliced, optional)Sliced cheese/ or Melrose TrianglesBeaten eggSesame seeds
1. Grease an oven tray and bake patties till the crumbs have crisped but the patty is still juicy.2. Remove from oven and leave patties aside to cool completely.3. On a lightly floured surface, roll out pastry lightly & cut out rounds slighter larger than the patties, 2 rounds per pie. That's 24 rounds.4. If using melrose cheese triangles, spread the cheese, leave a good space around the rim of pastry without cheese, or place sliced cheese down, without taking it to the rim of pastry.5. Place on sliced jalapeno & thinly sliced baby tomatoes (discarding the watery bit).6. Spread on a moderate layer of sweet chilli sauce.5. Place on patty.6. Around the plain rim of pastry, brush on egg.7. Encase close with another round of pastry.8. Turn it over, patty facing down. 9. Press on the rim gently with the back of spoon, or otherwise press close with a fork.10. Brush the tops with beaten egg & sprinkle on seeds.11. Poke two holes in the center to allow steam to escape. It is now freezer suitable.12. When ready to bake, grease an oven tray, preheat the oven to 200°C and bake on the middle rack till the pastry is puffed, golden & crispy.