Heat oil in a saut, pan and cook the pork mince for 3-4 minutes until it begins to brown.

Add the baked beans, tomato puree, mustard and spring onions. Stir and set aside.

Cut the pastry sheet in half and add a good spoonful of mixture to each sheet, placing it in the centre.

Brush one long edge with beaten egg, roll up into a sausage shape, then crimp together the ends with your fingers to form a cracker shape.

Cut two small incisions into the pastry (this allows the steam to escape).

Brush with beaten egg, sprinkle with sesame seeds.

Continue to make up the other crackers.

Then place onto a baking tray and place in a pre-heated oven 220 C for 20-30 minutes until crisp and golden.

When cooled tie a chive around each cracker end and serve with a crisp salad.