Ingredients

Bread/Pastry

• 125g wholemeal flour

• 125g plain white flour

• ½ tsp sea salt

• 2.5 tsp baking powder

For the jerk seasoning:

• 1½ tsp cayenne pepper

• ½ tsp hot smoked paprika

• ½ tsp ground allspice

• ½ tsp chilli flakes

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 tsp garlic granules

• 1 tsp onion granules

• 1 tsp light brown soft sugar

• 1 tsp fine salt

• ¼ tsp freshly ground black pepper

For the filling:

• 25g block creamed coconut, grated

• 1 tbsp tomato purée

• 30g frozen peas, defrosted

• 20g sweetcorn

• ½ tsp ginger paste/ground

• ½ tsp garlic paste /Ground

• ½ small red chili, deseeded and finely chopped

• 2 spring onions, finely sliced

• 1 small carrot (about 50g), finely chopped into 7.5mm dice

• 150g sweet potato, finely chopped into 7.5mm dice

• 1 tbsp jerk seasoning

For the jerk seasoning, mix all the ingredients together in a small bowl and set aside.

To make the filling. Tip the coconut into a medium bowl. Add the tomato purée, peas, ginger, garlic, chilli, spring onions, carrot, sweet potato and 1 tablespoon of the jerk seasoning. Mix well together and set aside.

Make the bread/pastry. Put the flour in a bowl with a pinch of sea salt, then gradually add 162.5ml of water, mixing with a fork as you go. Once it comes together, use flour-dusted hands to knead until the bowl is clean and the dough is smooth, then leave to rest for at least 10 minutes.

Roll out the dough into a circle on the oiled/floured surface to roughly 30cm diameter.

Evenly spread the mixture across half the dough in a semi-circle, leaving a 2cm gap around the edges. Carefully fold over the overhanging half and press or twist the edges to seal. Rub the top with olive oil, then sprinkle over the sesame seeds, firmly pressing

and patting them into the dough.

Sprinkle sesame seeds into the Remoska to lightly cover the bottom so the dough doesn’t

stick.

Carefully transfer the ‘pie’ into the Remoska and Bake for 45 minutes or until beautifully

golden