Makes 12 pies
Preparation: 30 minutes
Cooking time: 40 minutes
Oven temperature: 200°C
- 2 rolls (400g each) puff pastry, defrosted
- 1 egg, beaten
- 3 slices of stale brown bread, crusts removed
- 125ml milk
- 1 large onion, finely chopped
- 15ml each olive oil and butter
- 2 cloves garlic, chopped
- 2cm fresh ginger, peeled and grated
- 15ml apricot jam
- 15ml chutney
- 15ml lemon juice
- 15ml tomato paste
- 15ml mild masala
- 5ml turmeric
- 1 dried bay leaf, crushed
- 700g pork mince
- salt and black pepper to taste
1. Soak the bread in the milk. Then use a fork to mash the bread in the milk and set aside.
2. Fry the onion in the olive oil and butter until glossy and soft. Add the rest of the filling ingredients, except for the mince and soaked bread, and allow to melt in the pan and turn fragrant. Remove from the heat and allow to cool. Once cooled, mix the soaked bread and onion mixture through the mince to finish the filling.
3. Preheat the oven. Grease the hollows of a muffin pan. Carefully unroll the pastry and cut each roll into 6 equal-sized squares. Line each hollow of the pan with a square of dough, using your fingers to carefully press the pastry into the corners and leaving the excess folds hanging over the sides.
4. Divide the filling between the pastry-lined hollows, fold the corners of the excess pastry in over the filling and pinch it together in the middle of the pies. Brush generously with egg and bake for 30 minutes. Reduce the temperature to 180°C and bake for another 10 minutes or until cooked and flaky. Serve warm with yellow rice topped with toasted almonds, tomato salad and chutney.