Time for a recipe.

A couple of months ago we bought a side of pork from a local producer.  The meat has been wonderfully tasty and the three kilos of bacon that came with the side has been the tastiest bacon ever.  I think because it is nitrate free.
The side included a few kilos of pork mince so I have been looking for tasty, easy recipes to use the mince.  Yesterday at www.taste.com.au I came across this recipe.......SATAY PORK PIES.
There were a couple of steps to making the pies but well worth the effort because they were delicious with a capital "d".  I served them with a simple tossed salad and a beetroot and orange salad (because I had leftover beetroot and orange!)

SATAY PORK PIES

1 onion

2 garlic cloves

2 tsp grated ginger

1 tbsp crunchy peanut butter

3 tabsp unsalted peanuts

1 tabsp sweet chilli sauce

1 tbsp soy sauce

2 tabsp peanut oil

200g pork mince

1/4 cup plain flour (35g)

1 carrot, grated

1 cup Chicken Stock (250 ml)

1/4 cup coconut cream (60ml)

2 tabsp chopped coriander

2 sheets shortcrust pastry

1 sheet puff pastry

1 egg, beaten

Place onion, garlic, ginger, peanut butter, peanuts and sauces in a food processor and process to form a coarse paste.

Heat oil in a deep frypan over medium heat.  Add paste and stir for 2-3 minutes until fragrant.  Add pork and cook, stirring, for 3-4 minutes until browned.  Stir in flour, carrot and stock.  Bring to the boil.  Simmer over low heat for 10 minutes or until the mixture thickens.  Stir in coconut cream and coriander.  Allow to cool slightly.

Pre-heat oven to 190 degrees.  Grease six pots.  Cut six 10cm circles from shortcrust pastry and six 5cm circles from puff pastry.  Line your pots with the shortcrust pastry.  Fill with pork mixture and top with puff pastry circles.  Brush with egg.  Bake for 20 minutes until golden.

Note:

I par baked my shells for 15 minutes before filling.

The Filling

Par baking the shells

Ready for the oven