REGGAE CHEF

Add flour and salt to food processor bowl (use steel blades) and pulse for 2 seconds.

Add 4 tablespoons of butter to flour mixture and pulse 10 - 12 times (1 second per pulse) until butter is absorbed.

Add the remaining butter and pulse 2 times to distribute, there should still be chunks of butter in the bowl.

Add the water and pulse 3 - 4 times until dough starts to form. (Do Not Over Mix)

Place dough on a lightly floured surface and form into a rectangle. Lightly flour top of dough to prevent sticking.

Flatten dough with a rolling pin and roll back and forth to form dough into a smooth rectangle that is about 1/4 inch thick.

Then fold dough into 3 parts like a letter and roll flat.

You will still see pieces of butter in the dough but by rolling it into a rectangle then folding it into 3 parts like a letter and repeating the process about 5 - 6 more times it will melt into the flour. The butter causes the flaky layer of the crust to form. (If at any time the dough becomes soft and sticky, cover with plastic wrap and refrigerate for 30 minutes to 1 hour)

Fold dough into 3 parts like a letter, wrap in plastic and refrigerate for 1 hour.

Split the sausage casings length wise and scoop the meat into a bowl. Sausage is already seasoned.

Lay the puff pastry dough on a lightly floured surface and unfold.

Use a rolling pin to smooth out the surface, just a couple of rolls will do.

Cut the dough into 6 inch circles.

Spoon 2 tablespoons of meat onto half of the circle leaving space at the edge of the dough.

Lightly brush the edge with water and fold the other half of the dough over the meat to enclose it, press down on the edge with a fork to seal dough.

Place pastry on a greased baking sheet.

Glaze top of pastry with egg wash using a brush (1 egg beaten with 1 tablespoon water).

Place pastry in a preheated oven at 350°F for 20 – 30 minutes. It should have a light golden brown colour.

Remove from oven and cool, and then serve.