For the Pies:

1. Heat the oil in a medium size saucepan and sauté the onion until slightly translucent. Add the garlic, leeks and carrots and cook for a further 10 minutes or until the leeks and carrots have softened.
2. Stir in the flaked snoek and allow the mixture to cool slightly. Add the yoghurt, lemon zest and salt and pepper. Set aside.
3. Preheat oven to 180℃ and prepare two 25cm x 35cm baking trays with parchment paper.
4. Roll out the puff pastry to ½ cm thick and cut 24 squares with each pastry roll (48 squares in total). Spoon 5 ml of the snoek mixture onto 24 of the squares. Dab a bit of water on the corners of the pastry and place the other half of the squares on top. Take a fork and press the sides down. Using a toothpick, pierce a hole in the top to let steam escape. Place the pies on the baking trays, brush with the milk and sprinkle with sesame seeds. Bake in the oven for 20-25 minutes or until golden brown.
5. Serve warm with the gooseberry sauce and enjoy.

For the Gooseberry Sauce:

1. In a medium saucepan, combine the gooseberry jam, water and fresh gooseberries and heat for 10-15 minutes or until the fresh gooseberries have softened. Allow to cool before serving.