Prep 10 mins
Cook 30 mins
a twist on the normal pork pies
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 teaspoons grated gingerroot
- 1 tablespoon crunchy peanut butter
- 3 tablespoons chopped unsalted peanuts
- 1 tablespoon sweet chili sauce, plus extra to serve
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- 200 g pork mince
- 1⁄4 cup plain flour
- 1 carrot, coarsely grated
- 1 cup chicken stock
- 1⁄4 cup coconut cream
- 2 tablespoons chopped coriander
- 6 sheets frozen puff pastry, thawed
- 1 egg, beaten
- Place onion, garlic, ginger, peanut butter, peanuts and sauces in a food processor and process to form a coarse paste.
- 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.
- 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.