Chakalaka style twist on traditional Cornish Buns.
30 ml (2 Tbsp.) sunflower oil
1 onion, chopped
500 g beef mince
1 x 410 can Rhodes Quality Mild & Spicy Chakalaka
2 potatoes, peeled, chopped and boiled
salt and freshly ground black pepper
800 g (2 rolls) prepared puff pastry, thawed
1 egg, whisked
Heat the oil in a medium saucepan and fry the onions until soft and golden. Add the mince and brown. Add the Rhodes Quality Mild & Spicy Chakalaka and bring the mince to the boil. Add the potatoes, reduce the heat and simmer gently to heat through. Season to taste. Cool. Use a round saucer or cutter to cut out 12 rounds of pastry. Spoon a tablespoon of the Chakalaka mince on to the middle of each pastry round. Brush the edges with the egg. Close the circle to a semi-circle over the top of the mince and press the edges together to seal the filling inside. Place the pasties on a baking tray lined with baking paper. Bake in an oven preheated to 200° for 20 minutes, or until the pastry is golden and cooked through. Serve hot.
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Recipe courtesy of Rhodes Food Group