Satay pork pies

Готовим Meat Satay pork pies

Detailed step-by-step description of how to cook the dish "Satay pork pies". Try it by all means

Lables: Fish free Lactose free Shellfish free
  1. Place onion, garlic, ginger, peanut butter, peanuts and sauces in a food processor and process to form a coarse paste.
  2. Heat oil in a deep frypan over medium heat. Add paste and stir for 2-3 minutes until fragrant. Add pork and cook, stirring, for 3-4 minutes until browned. Stir in flour, carrot and stock. Bring to the boil. Simmer over low heat for 10 minutes or until the mixture thickens. Stir in coconut cream and coriander. Allow to cool slightly.
  3. Preheat oven to 190°C. Grease a six-hole 1/3 cup (80ml) muffin pan. Cut six 10cm circles and six 5cm circles from pastry. Use 10cm circles to line muffin holes. Fill with pork mixture and top with 5cm circles, pressing edges to seal. Brush with egg. Bake for 20 minutes or until golden. Serve with extra sauce and salad.

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1 onion, chopped
2 garlic cloves, chopped
2 tsp grated ginger
1 tbsp crunchy peanut butter
3 tbsp chopped unsalted peanuts
1 tbsp sweet chilli sauce, plus extra to serve
1 tbsp soy sauce
2 tbsp peanut oil
200g pork mince
1/4 cup plain flour
1 carrot, coarsely grated
1 cup Massel chicken style liquid stock
1/4 cup coconut cream
2 tbsp chopped coriander
6 sheets frozen puff pastry, thawed
1 egg, beaten
Salad, to serve

Adv

Autors
Preparation time
35
Cooking time
37
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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