lamb and plantain puffs

Makes 10 pies

10 5X5 inch puff pastry squares (alternatively you can divide puff pastry sheets into squares)
2 very ripe plantains (should have patches of black)
1 large potato
250g minced lamb
1 tsp salt
1 tsp of stock powder
1 tsp finely chopped scotch bonnet
1 tsp dried thyme
1 tsp dried rosemary
pinch of black pepper
1 tsp paprika
1 tsp brown sugar
1 tbsp sesame seeds (optional, to garnish)

Preheat oven to 200 degrees (fan)
Chop the plantain into thirds. Slit open the skin only and gently separate from the plantain flesh but without removing the skins fully - i.e. do not pull apart the skin all the way around.
Peel and chop the potato into half/thirds. Bring to a boil together with the plantain.
When the potato and plantain is

Preheat oven to 200 degrees (fan)
Chop the plantain into thirds. Slit open the skin only and gently separate from the plantain flesh but without removing the skins fully - i.e. do not pull apart the skin all the way around.
Peel and chop the potato into half/thirds. Bring to a boil together with the plantain.
When the potato and plantain is fully boiled through, remove the plantain skins and mash together the plantain and potato thoroughly. Mix in the brown sugar and set aside.
Mix in the remaining seasonings into the minced lamb.
Lay out the puff pastry squares on a floured surface. Place around 1-2 tsp of plantain mix towards the corner of the square, and 1-2 tsp of lamb mix on top of the plantain.
Fold to seal the square into a triangle, and seal the edges with a fork.
Brush with egg wash (1 small egg beaten with 1-2 tbsp water). Sprinkle some of the pies with sesame seeds if you wish.
Place pies onto a greased and lined oven tray and bake for 20 minutes.

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Make sure to leave a generous border around the pie filling so that there is sufficient room to properly seal the edges.
Cut open one pie to make sure that the lamb is fully cooked through.