Served hot or cold, these pies made with a rich pastry are irresistible.
- Place 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.
- Stir 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.
- Preheat 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.
- Bake 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set