HAND-HELD, SNACK-SIZE AND FILLED WITH DELICIOUS PORK AND PARMESAN, THESE PASTRIES ARE ALWAYS A WINNER WHEN ENTERTAINING A CROWD
WITH PLENTY OF CHEESE AND FRESH HERBS, SPANAKOPITA IS SUCH A FEEL-GOOD DISH. THIS MINI VERSION MAKES SHARING THE LOVE EVEN EASIER
CURRY PASTIES
MAKES 10
250g potatoes, peeled, cut into 1cm pieces
500g chicken thigh fillets, cut into 2cm pieces
3 garlic cloves, crushed
5cm piece (25g) ginger, peeled, finely grated
2 tbs curry powder
50g ghee
1 onion, finely chopped
1 tsp garam masala
250g Greek-style yoghurt, plus extra to serve
¼ cup (35g) currants
5 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten, for eggwash
Finely chopped red chilli and lime wedges, to serve
Preheat oven to 180°C. Line a baking tray with baking paper.
Place potato in a small saucepan of salted water and bring to the boil. Cook for 8-10 minutes until tender. Drain well.
Meanwhile, place chicken in a bowl with the garlic, ginger, curry powder and ½ tsp salt flakes. Toss to coat and set aside until required.
Heat the ghee in a large frypan over high heat. Add onion and cook for 2-3 minutes until just softened. Add chicken and cook, turning occasionally, for 8-10 minutes until golden brown and cooked through. Add garam masala, potato, yoghurt and currants, and stir to combine. Transfer to a bowl and refrigerate to cool completely.
Cut each sheet of pastry into two 14cm circles. Place ¼ cup curry mixture into the centre of one pastry round. Fold pastry over to form a half moon and press to seal, crimping the edges. Repeat with remaining filling and pastry. Place on prepared tray and brush tops with egg wash. Bake for 30-35 minutes until pastry is golden brown.
Serve pasties with chilli, extra yoghurt and lime wedges.
THAI-STYLE SPICED CHICKEN HAND PIES
MAKES 16
⅓ cup (15g) panko breadcrumbs
¼ cup (60ml) milk
500g chicken mince
¼ bunch coriander, leaves and stems finely chopped
3 garlic cloves, crushed
Zest of 1 lime
3cm piece (15g) ginger, finely grated
1 tbs green curry paste
1 tbs soy sauce
4 long green shallots, thinly sliced
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten, for eggwash
CHILLI SAUCE
¾ cup (165g) white sugar½ cup (125ml) rice wine vinegar2 tbs fish sauce2 long red chillies, seeds removed, finely chopped2 tbs finely chopped coriander leavesJuice of 1 lime
