500g beef mince
1/2 onion , finely diced
3 cloves garlic, minced
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp smoked paprika
2 sheets puff pastry
1 egg - whisked
Preheat oven to 180C.
In a hot pan, toast the cumin and coriander seeds until fragrant.
Place toasted seeds and paprika into a mortar and pestle or coffee grinder and grind until coarse.
Using the same pan, with a little oil, sweat off onion and garlic until translucent, allow to cool.
In a bowl, combine beef mince, spices, onions and garlic with a good sprinkle of salt and pepper.
Place half of the mince mixture on the base of the pastry in a long log shape, making sure the mince is compacted nicely.
Egg wash the top edge of the pastry and roll from the bottom to seal the mince mix in at the top.
Brush pastry with remaining egg wash and sprinkle with sesame seeds or any left over toasted seeds.
Cut into 6 and place on a lined baking tray.
Pop in the oven and bake for 20mins or until pastry is puffy, golden and crisp.
Serve with a tomato chutney or sauce.