Instructions: Trim spring onions and slice finely.

Mix spring onions, chicken, red currant jelly, mustard, yoghurt and pepper together.

Place a sheet of pastry on a baking tray. Mark into three.

On the outer thirds of the pastry cut 2 cm wide slashes on the diagonal.

Place half the filling down the uncut middle third of pastry.

Arrange cut pieces of pastry alternating over the filling to form a plait effect.

Repeat with second sheet of pastry and remaining filling.

Brush top with milk and sprinkle with sesame seeds.

Bake at 220 C for 15 to 17 minutes or until golden brown.

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