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Satay pork pies

Name: Satay pork pies
Prep time: 35 min
Cook time: 37 min
Total time: 72 min
Yield: 6
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 2 teaspoons grated ginger; 1 tablespoon crunchy peanut butter; 1/4 cup (35g) chopped unsalted peanuts; 1 tablespoon sweet chilli sauce, plus extra to serve; 1 tablespoon soy sauce; 2 tablespoons peanut oil; 200g pork mince; 1/4 cup (35g) plain flour; 1 carrot, coarsely grated; 1 cup (250ml) chicken stock; 1/4 cup (60ml) coconut cream; 2 tablespoons chopped coriander; 6 sheets frozen puff pastry, thawed; 1 egg, beaten; Salad, to serve

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37m

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An Asian twist on the classic pork pie.

1 onion, chopped
2 garlic cloves, chopped
2 teaspoons grated ginger
1 tablespoon crunchy peanut butter
1/4 cup (35g) chopped unsalted peanuts
1 tablespoon sweet chilli sauce, plus extra to serve
1 tablespoon soy sauce
2 tablespoons peanut oil
200g pork mince
1/4 cup (35g) plain flour
1 carrot, coarsely grated
1 cup (250ml) chicken stock
1/4 cup (60ml) coconut cream
2 tablespoons chopped coriander
6 sheets frozen puff pastry, thawed
1 egg, beaten
Salad, to serve

Method

1.

Place onion, garlic, ginger, peanut butter, peanuts and sauces in a food processor and process to form a coarse paste.
2.

Heat oil in a deep frypan over medium heat. Add paste and stir for 2-3 minutes until fragrant. Add pork and cook, stirring, for 3-4 minutes until browned. Stir in flour, carrot and stock. Bring to the boil. Simmer over low heat for 10 minutes or until the mixture thickens. Stir in coconut cream and coriander. Allow to cool slightly.
3.

Preheat oven to 190°C. Grease a six-hole 1/3 cup (80ml) muffin pan. Cut six 10cm circles and six 5cm circles from pastry. Use 10cm circles to line muffin holes. Fill with pork mixture and top with 5cm circles, pressing edges to seal. Brush with egg. Bake for 20 minutes or until golden. Serve with extra sauce and salad.