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Satay pork pies
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Prep Time:
35 minutes
Cook Time:
37 minutes
Total Time:
72 minutes
Delicious twist on classic pork pie recipe, perfect for lunch or snack.
Ingredients:
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp grated ginger
  • 20.80 gm crunchy peanut butter
  • 60.00 ml chopped unsalted peanuts
  • 22.00 gm sweet chilli sauce, plus extra to serve
  • 21.00 gm soy sauce
  • 36.40 gm peanut oil
  • 200g pork mince
  • 35g plain flour
  • 1 carrot, coarsely grated
  • 250ml chicken stock
  • 60ml coconut cream
  • 40.00 ml chopped coriander
  • 6 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • Salad, to serve
Instructions:
  • Combine onion, garlic, ginger, peanut butter, peanuts, and sauces in a food processor and blend until a coarse paste forms.
  • In a deep frypan over medium heat, warm oil until shimmering. Add paste and cook, stirring, until fragrant, about 2-3 minutes. Add pork and cook until browned, around 3-4 minutes, stirring occasionally. Mix in flour, carrot, and stock. Bring mixture to a boil, then reduce heat and simmer for 10 minutes until thickened. Stir in coconut cream and coriander. Let cool slightly before serving.
  • 1. Preheat your oven to 190°C. 2. Grease a 6-hole 1/3 cup (80ml) muffin pan. 3. Cut out six 10cm circles and six 5cm circles from the pastry. 4. Use the 10cm circles to line the muffin holes. 5. Fill each lined hole with the pork mixture and top with the 5cm circles, pressing the edges to seal. 6. Brush the tops with egg wash. 7. Bake for 20 minutes or until golden brown. 8. Serve with extra sauce and a side salad.

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