1. Heat a frying pan over a medium heat and add the oil. Add the onion and salt, then cook for 5-7 minutes until softened, stirring every so often. Reduce the heat to low and continue to cook gently for about 10 minutes until caramelised. Stir in the Scotch bonnet and cook for a further 5 minutes before stirring in the vinegar and honey. Cook for 2-3 minutes until everything is sticky and caramelised. Set aside to cool, then roughly chop.
2. Tip the onion mixture into a large mixing bowl. Add 4 tsp Shemin’s Jerk Spice Blend and the mince; season and mix well to combine. To check the seasoning, heat a little oil in a frying pan and cook a small amount until no pink meat remains and the juices run clear. Taste and season again if required. Cover and chill until needed.
3. Lightly flour a work surface and roll out the puff pastry to a 30x28cm rectangle (trim the edges, if needed). Cut in ½ lengthways. Arrange ½ the pork mixture down the length of 1 side of the pastry, leaving a 1.5-2cm gap at the edges. Brush the exposed edge with beaten egg, then fold the pastry over to enclose tightly. Use a fork to crimp and seal the edges. Repeat with the remaining pastry and sausage mixture. See pictures below.
4. Glaze the pastry all over with more beaten egg. Chill for at least 30 minutes until firm. Meanwhile, preheat the oven to 210°C, gas mark 7. Slice each roll into 8 (to make 16). Put on a baking tray, glaze with more egg and sprinkle with nigella seeds. Bake for 20-25 minutes, or until the pastry is cooked through and the filling is piping hot with no pink meat. Serve with Shemin’s Mango Chutney.

Tips:

• You can use other Shemin’s Spice Blends such as Harissa, Cajun, Peri Peri for this recipe, or even experiment with Indian, Massaman, Goan, and Thai Curry Paste! Simply add your chosen spice blend or paste to the mince mixture and cook a small batch as detailed in the method above to test for amounts. Adjust to your taste preference before filling the pastry rolls.
• Ensure the pastry remains cold throughout the rolling and assembling process. This helps maintain its texture and prevents it from becoming too soft or sticky.
• After assembling the rolls, chill them in the refrigerator for at least 30 minutes before baking. This helps firm up the pastry and ensures it bakes evenly.
• Use a sharp knife to slice the rolls into even portions. This ensures uniform baking and presentation.
• For a meat-free alternative, you can easily adapt this recipe to create delicious vegetarian jerk rolls. Simply substitute the pork mince with cooked, slightly mashed black beans and add diced bell pepper, grated carrot, and breadcrumbs to the filling mixture. Follow the same steps for sautéing the onions and assembling the rolls.