Ingredients
Filling
120ml Verjuice
3 tbspn currants
1 small brown onion chopped
2 cloves garlic chopped
2 tspn ground ginger
2 tspn ground cinnamon
500g pork mince
4 tbspn pine nut toasted
50g Fig & Fennel Paste chopped
3 tbspn flat leaf parsley chopped
120g eggs whisked together
To taste freshly ground black pepper
To taste salt flakes
Pastry
500g cream cheese cut into chunks
300g unsalted butter chopped and kept cold
4 cup plain flour
8 tspn salt
60g eggs beaten with 1 tbspn milk (for egg wash)
Filling
120ml Verjuice
3 tbspn currants
1 small brown onion chopped
2 cloves garlic chopped
2 tspn ground ginger
2 tspn ground cinnamon
500g pork mince
4 tbspn pine nut toasted
50g Fig & Fennel Paste chopped
3 tbspn flat leaf parsley chopped
120g eggs whisked together
To taste freshly ground black pepper
To taste salt flakes
Pastry
500g cream cheese cut into chunks
300g unsalted butter chopped and kept cold
4 cup plain flour
8 tspn salt
60g eggs beaten with 1 tbspn milk (for egg wash)
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Methods
1
Preheat the oven to 230°C.
2
In a food processor pulse the cream cheese and cold butter. When combined, add the flour and salt. Pulse to combine, scraping down the sides of the bowl. If it doesn’t come together after a few pulses, add a little cold water.
3
Sprinkle a clean surface with a ¼ cup of flour. Turn the pastry out onto the work surface and bring it together with your hands. Knead for about 3-4 minutes until it forms a smooth ball. Wrap the pastry in cling film and chill in the refrigerator for 5 – 10 minutes.
4
In a small saucepan, heat the Verjuice and add the currants to the pan. Heat gently for a few minutes so that the fruit rehydrates. Set aside to plump and cool.
5
Sauté the onion and garlic in the Extra Virgin Olive Oil until translucent, but not browned. Add the ginger and cinnamon and continue to cook for a couple of minutes, until the spices give off a rich scent. Remove the pan from the heat and allow it to cool.
6
Put the raw pork mince into a large mixing bowl with the cooled onion mixture and all other ingredients, including the Verjuice and currants, and mix thoroughly. Cover and refrigerate until ready for use.
7
Take the pastry from the fridge and roll between two pieces of baking paper until approximately 2mm thick.
8
Cut the pastry into circles, approximately 18 cms in diameter. Add filling (approximately 100g) in a half-moon shape on the left side of the pastry circle, leaving a 1 cm edge. Fold the right side of the pastry over the filling and join the two edges of the pastry together by folding and crimping with your fingers.
9
Brush the tops of the pasties with egg wash. Put the pasties into the fridge for 10-15 minutes then cook in the oven for 20-25 minutes, until golden brown.
1
Preheat the oven to 230°C.
2
In a food processor pulse the cream cheese and cold butter. When combined, add the flour and salt. Pulse to combine, scraping down the sides of the bowl. If it doesn’t come together after a few pulses, add a little cold water.
3
Sprinkle a clean surface with a ¼ cup of flour. Turn the pastry out onto the work surface and bring it together with your hands. Knead for about 3-4 minutes until it forms a smooth ball. Wrap the pastry in cling film and chill in the refrigerator for 5 – 10 minutes.
4
In a small saucepan, heat the Verjuice and add the currants to the pan. Heat gently for a few minutes so that the fruit rehydrates. Set aside to plump and cool.
5
Sauté the onion and garlic in the Extra Virgin Olive Oil until translucent, but not browned. Add the ginger and cinnamon and continue to cook for a couple of minutes, until the spices give off a rich scent. Remove the pan from the heat and allow it to cool.
6
Put the raw pork mince into a large mixing bowl with the cooled onion mixture and all other ingredients, including the Verjuice and currants, and mix thoroughly. Cover and refrigerate until ready for use.
7
Take the pastry from the fridge and roll between two pieces of baking paper until approximately 2mm thick.
8
Cut the pastry into circles, approximately 18 cms in diameter. Add filling (approximately 100g) in a half-moon shape on the left side of the pastry circle, leaving a 1 cm edge. Fold the right side of the pastry over the filling and join the two edges of the pastry together by folding and crimping with your fingers.
9
Brush the tops of the pasties with egg wash. Put the pasties into the fridge for 10-15 minutes then cook in the oven for 20-25 minutes, until golden brown.
