Name: Hoisin pork pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoon peanut oil; 1 medium brown onion, finely chopped; 2 clove garlic, finely chopped; 2 teaspoon finely grated fresh ginger; 250 gram pork mince; 2 tablespoon plain flour; 3/4 cup chicken stock; 2 1/2 tablespoon hoisin sauce, plus extra to serve; 2 tablespoon chopped coriander; 6 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Ingredients

2 tablespoon peanut oil

1 medium brown onion, finely chopped

2 clove garlic, finely chopped

2 teaspoon finely grated fresh ginger

250 gram pork mince

2 tablespoon plain flour

3/4 cup chicken stock

2 1/2 tablespoon hoisin sauce, plus extra to serve

2 tablespoon chopped coriander

6 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Method

1.Heat oil in a large frying pan over moderate heat. Cook onion, stirring, 2-3 minutes or until golden. Add garlic and ginger; cook, stirring, further 1 minute or until fragrant. Add pork, stirring with a wooden spoon to break up lumps, 4-5 minutes or until browned.

2.Add flour; cook, stirring, 30 seconds or until mixture thickens. Gradually stir in stock, until combined. Bring to the boil. Reduce heat. Simmer, uncovered, 5 minutes until mixture thickens. Remove from heat. Stir in hoisin sauce and coriander. Cool 10 minutes.

3.Meanwhile, preheat oven to 190°C (170°C fan-forced). Using a 10cm pastry cutter, cut 12 rounds from half the pastry sheets. Using a 7cm round pastry cutter, cut 12 rounds from remaining pastry.

4.Line a 12-hole (1/3-cup) muffin tray with 10cm pastry rounds. Spoon pork mixture among cases. Top with remaining rounds. Brush with egg. Using a fork, press edges to seal. Bake 20 minutes, or until golden. Serve with extra hoisin sauce.

Alternatively, you could make a family-size pie using a 22cm pie dish. Top your pie with 1 sheet of thawed puff pastry instead; cooking time will vary.
Note

Woman's Weekly Food

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