Serve garnished with micro herbs.
Spiced Pork and Onion Pies
- 1 pack Eskort Prego Steaks
- 1 red onion, sliced
- 60ml (¼ cup) leeks, chopped
- 30ml (2 tbsp) sage, chopped
- 250ml (1 cup) dried figs
- 1 green chilli, chopped
- 5ml (1 tsp) ground cloves
- 5ml (1 tsp) ground ginger
- 15ml (1 tbsp) ground cumin
- 1 egg
- 15ml (1 tbsp) flour
- 2 rolls shortcrust pastry
- 1 egg, beaten
- This recipe contains wheat (gluten).
- Shortcrust Pastry (gluten): Use gluten-free shortcrust pastry.
- Preheat the oven to 200°C.
- Place all the ingredients, except the pastry and beaten egg, into a food processor and blend until smooth.
- If you don’t have a food processor, mince the ingredients (including the prego steaks) with a sharp knife, add to a mixing bowl and combine thoroughly.
- Grease your muffin pans with non-stick spray or butter.
- Roll the pastry out on a flour-dusted surface and cut into circles.
- Line the greased pans with the pastry circles and fill with the pie meat.
- Close with another circle to form a lid and pinch the edges together to close the pie.
- Cut a small hole in the middle and brush with the egg.
- Bake for 15-20 minutes until golden brown.
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