1 chorizo, minced
1 onion, diced
1 garlic clove, diced
300 g minced beef
Salt, to taste
1 red capsicum, diced
1/4 cup peas
1 red chilli, deseeded, finely diced
1 spring onion, sliced
1 tbsp dried thyme
1 pinch chilli flakes
1 tsp cumin
1 tsp sweet paprika
2 sheets Borg’s Shortcrust Pastry
- Place chorizo into a cold frypan and turn onto a high heat. Cook for 5 minutes to render the fat and is lightly browned. Add onion, garlic, beef mince, pinch of salt and cook until mince is brown. Remove from heat.
- Add capsicum, peas, chilli, spring onion, thyme, chilli flakes, cumin, paprika to the pan and stir to combine. Allow mixture to cool before placing into the pastry.
- Cut out circles with a 10cm pastry cutter. Place 1 tbsp of mixture into the centre of the pastry and fold in half to enclose the filling. Pinch the edges to seal, place into the oven and bake for 25-30 minutes or until golden in colour.
BEN'S TIP: Don’t over fill the pastry as it will make it hard to fold and seal.