(serves 8)

Ingredients
15ml (1 tbsp) olive oil
90g (1/2) onion (finely diced)
1 clove garlic (finely chopped)
220g skinless, boneless chicken thigh  (cut into 1.5cm-2cm pieces)
75g pork mince
1/2 tsp chopped marjoram leaves
1 tsp chopped chervil
1/2 tsp finely grated lemon zest 
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
flour for dusting
600g puff pastry {preferably all butter puff pastry}
80g quince paste (cut into 8 pieces){available in some supermarket speciality sections, or speciality food stores}
1 egg yolk and 1 tbsp water (whisked together for egg wash)
8g (1 tbsp) sesame seeds
Spiced Yoghurt

· Place oil into a small frypan set over a medium heat and when hot add onion. Cook, stirring regularly for 3-4 minutes or until soft but not browned. Add garlic and cook for a further minute or until soft.

· Remove from heat and transfer to a bowl to cool.

· Add chicken, pork, marjoram, chervil, lemon zest, salt and pepper and, using your hands, mix thoroughly to combine. Place in refrigerator for 30 minutes for flavours to infuse.

· Lightly grease with additional oil or baking spray one (or two) low-sided baking tray(s).

· On a lightly floured bench roll pastry to a 2mm-3mm thickness. Cut out eight 15cm rounds and space evenly on one (or two) prepared tray(s).

· Make eight sausage-shapes from chicken mixture and place one slightly off-centre onto each pastry round. Top each with a piece of quince paste.

· With a small pastry brush, brush water around edge of one half of each round.

· Fold rounds in half to cover chicken mixture and make half-rounds. Join edges together. With the prongs of a small fork crimp edges to seal.

· Place in refrigerator to rest for 30 minutes.

· Preheat oven to 200°C.

· Brush top of each pasty with egg wash and sprinkle with sesame seeds.

· With the tip of a sharp knife make two small slashes in top of each pastie to create an air vent.

· Place into preheated oven and cook for 20 minutes or until filling is cooked and pastry is golden brown and cooked through.

· Remove from oven and serve hot with Spiced Yoghurt. Alternatively cool and serve cold. To store place in a covered container and refrigerate for up to two days, or freeze for three months.

· (Thaw before reheating.) Reheat in a 160°C oven for 10-15 minutes or until hot all the way through. Accompany with Spiced Yoghurt.