Served hot or cold, these pies made with a rich pastry are irresistible.
Ingredients
- 400g pork sausages, casings removed
- 4 spring onions (shallots), thinly sliced
- 2 teaspoons Chang‘s Pure Sesame Oil
- 1 1/2 teaspoons ground star anise
- 125ml (1/2 cup) warm water
- 50g lard or butter
- 300g (2 cups) cake, biscuit & pastry plain flour (see note)
- 1 tablespoon warm water, extra (optional)
- 1 egg, lightly whisked
- 1 teaspoon sesame seeds
- Tomato chutney, to serve
- Watercress sprigs, to serve
Method
- Step 1Place the sausage meat, spring onion, sesame oil and star anise in a bowl. Use your hands to knead until well combined. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
- Step 2Stir the water and lard or butter in a saucepan over medium-high heat for 2 minutes or until the lard or butter melts. Place the flour in a food processor. Season with salt. Add the water mixture and process until the mixture comes together, adding the extra water if necessary. Transfer to a clean surface and quickly knead until smooth.
- Step 3Preheat oven to 180oC. Divide the pastry into 2 portions, one slightly larger than the other. Roll out the larger portion until 2-3mm thick. Use an 11.5cm round pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3 cup) muffin pans with the discs. Divide the sausage mixture among the lined pans, pushing the mixture into the side of each pan. Roll out the remaining pastry until 2-3mm thick, re-rolling the excess pastry if necessary. Use a 9.5cm cutter to cut six discs from the pastry. Place the discs on top of the pork mixture and crimp the edges to seal.
- Step 4Bake the pies for 30 minutes or until they start to brown. Transfer to a baking tray. Brush the tops with egg and sprinkle with sesame seeds. Bake for a further 10 minutes or until golden. Set aside to cool. Serve with the chutney and watercress sprigs.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1920 kj
Energy
27g
Fat Total
10g
Saturated Fat
3g
Fibre
15g
Protein
87mg
Cholesterol
477.04mg
Sodium
39g
Carbs (total)
All nutrition values are per serve
Notes
If unavailable, use plain flour
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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