1) Preheat the oven to 180C/Gas 4.
2) Unroll the puff pastry and cut into 8 triangles. Place a 30g spoonful of Cin chilli on the center of each triangle. Slice the spring onions and place 2 to 3 slices on top of the Cin chilli. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (15g) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 mins.
3) For the Cin chilli: In a large heavy bottom pot, heat olive oil over medium-high heat. Add the beef mince and cook until browned, about 8 mins. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hr. Add all of the ingredients from batch one, stir and simmer for 35 more mins. Add batch two to the pot and cook for another 20 mins, stirring often. Add batch three and cook for 10 more mins. Let cool and store in an airtight container in the refrigerator. Use in Cin chilli stuffed poblano peppers, Cin chilli Puffs, and Cin chilli con queso.