(MAKES 24 SMALL or 8 LARGE)
250 g chicken mince
250 g sausage mince
1 garlic clove, diced
1 brown onion, diced
3 rashes bacon, diced
100 g frozen peas, thawed
1 tbsp KEEN'S Curry Powder
Large pinch of salt
1 large potato, grated, moisture squeezed out
Borg’s Shortcrust Pastry or Borg’s Puff Pastry
Poppy seeds, to garnish
1 egg, for egg wash
- Preheat oven 180°C. Place chicken mince, sausage mince, garlic, onion, bacon, pea, KEEN'S Curry Powder, salt and potato into a large bowl and mix to combine.
- Using a large pastry cutter, cut out 4 circles of pastry. Place onto a lined oven tray. Add roughly 1 tbsp of mixture onto one ½ of the pastry, brush edges with egg wash, fold.
- Using a fork seal the edges then brush with egg wash, sprinkle with poppy seeds and salt. Bake in the oven for 20-25 minutes.
- Serve with choice of sauce.
BEN'S TIP: You can also use a bowl or a dinning plate as a guide depending on how big you want your pasties to be. Instead of having a tomato sauce try mixing greek yoghurt, coriander, mint and lemon juice together use as a dipping sauce.