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MINCE PIES
Fills about 40 – 50 pies

Ingredients:
1 tablespoon vegetable oil
1 large onion, finely chopped
500g lean minced meat, washed and drained
Salt and pepper to taste
3 cloves garlic, crushed
5 cloves
30g sago soaked in half a cup of water. (You may use more sago for a thicker texture filling, personally I don’t like using a lot of sago)
Water as needed
Puff pastry

METHOD:
Heat the oil in a medium frying pan over  medium heat. Add onion and garlic and cook, for 2 minutes or until onion softens. Add the mince, cloves, salt and pepper and cook, stirring with a wooden spoon to break up any lumps. Cook for 10 minutes. Add water if required.

Meanwhile soak the sago in the water for approximately 15 minutes or until sago is transparent. Add to the mince and cook until combined and the mince have thickened. Remove from heat and set aside to cool.

Preheat oven to 200C.  Cut circles from rolled out puff pastry sheets. Line mini muffin pans or use a flat baking tray with the circles. Spoon a teaspoon mince mixture into the centre of the pastry. Top each pie with another pastry circle and seal edges. Brush tops with beaten egg.

Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for minutes to cool.

COOK’s TIP:
Remove cloves before filling pastry cases.
You can freeze these pies for up to 1 month. Bake straight from frozen.


PIES / ROLLS –SAUCY CHICKEN FILLING

Chicken fillets can be made very quickly so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you:

 

750g chicken fillets, (cubed)

30g butter

1 medium onion, sliced

3 -4 cloves garlic, finely chopped

2 sprigs thyme

200g button mushrooms, sliced

1 medium green pepper, sliced

1 tablespoon flour

¾ cup milk

2 tablespoons chopped dhanya

 

Heat the butter

Fry onion until lightly brown 1 – 2 minutes

Stir in chicken and sauté

Add garlic, thyme, mushrooms and peppers

Cook uncovered stir frequently for 7 – 10 minutes

Sprinkle in flour and stir well

Stir in milk and cook until sauce is smooth

Season well

Add chopped dhanya and allow cooling before filling pie.

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The New Cape Malay Cookbook

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