Jerk-Spiced Meat Pies
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 6.89 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 sheet frozen butter puff pastry
- 2teaspoons plain flour
- 1/4 cup sour cream
- 1/2 cup coriander, sprigs roughly chopped
- 1 brown onion, thinly sliced
- 1teaspoons smoky paprika
- 400grams can diced tomatoes
- 500grams pork scotch fillet, cut into thin strips
- 2tablespoons olive oil
- 1 egg, whisked
- 30grams smoky jerk mix
- 1/3 cup coriander leaves (to serve)
Nutrition per serving
2850kJ
Protein
37.8grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place pork in a bowl. Add 1 tbs oil and rub mix. Toss until combined.
Step 2 of 4
Heat remaining oil in a deep frying pan over medium-high heat. Add onion and pork mixture. Cook for 10 minutes, stirring occasionally, or until browned. Sprinkle flour over pork mixture. Stir to combine. Add tomatoes and 1/4 cup of water. Simmer for 15 minutes or until mixture is thickened and pork is cooked through. Cool. Stir in coriander.
Step 3 of 4
Meanwhile, preheat oven to 200°C. Grease 4 x 1-cup-capacity pie tins. Using two sheets of pastry, line base and sides. Prick base with a fork. Line with baking paper and fill with cooking beads. Place tins onto a tray. Bake for 10 minutes. Remove beads and paper. Bake for 10 minutes or until golden.
Step 4 of 4
Cut remaining pastry sheet into 4 squares. Cut a 2cm circle from the centre. Divide pork mixture between pie shells. Cover with a pastry lid and press edges together to seal. Trim excess. Brush top with egg and sprinkle with paprika and salt. Bake for 20 minutes or until golden and crisp. Serve topped with sour cream and coriander.
Categories
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