I lived in the UK with my husband for a year. It was a wonderful time – we met lots of friends from all over the world, we travelled around Europe and never stopped learning new things. Also, we tried a lot of new foods!
We lived in Cambridge and we were often catching the train into London. When I made my pork pasties below, I couldn’t help but be reminded of the many trains we caught that year. The wafting smell of pastry coming from my kitchen brought back memories of waiting at a train platform, with a little Cornish pasties stand down the way. I’m not sure many would, but I admit the pasties always smelt inviting, no matter the time of day. Warm, flaky, juicy and with so many comforting flavours.
My pasty’s flavours are inspired by the ingredients we receive in our veg box each week; an Asian cooking box from CERES Fairfood. They make for a lovely winter’s lunch or a light dinner, with little in the way of preparation.
Pork pasties with chilli, lime and coriander
Ingredients
- 250g pork mince
- 1 clove garlic, crushed
- 2cm ginger, finely chopped
- 2 tbs fresh coriander, finely chopped
- 1 chilli, deseeded and finely chopped
- Juice of 2 limes
- 1 spring onion, finely chopped
- 2 tbs soy sauce
- 1 tbs fish sauce
- 1 tbs sugar
- 2 sheets store-bought puff pastry
- 1 egg, beaten
Directions
- Preheat the oven to 180° Celsius.
- Combine all the ingredients except for the puff pastry and egg in a mixing bowl.
- On a worktop, cut the pastry sheets in half lengthwise.
- Spoon in one quarter of the mixture onto one half of a pastry sheet (mentally divide the pastry sheet lengthwise). Spread it evenly along the half lengthwise.
- Fold the pastry over the filling and crimp the edges to seal. They can be baked flat, but I stood mine up with the crimped edge in the middle, because I thought they looked prettier this way.
- Place the pasties onto a greased baking tray.
- Brush the pasties with the beaten egg.
- Bake in an oven at 180° Celsius until golden (approx. 20 mins).
- Serve with a salad of lettuce, capsicum and cucumber topped with sprigs of fresh mint and coriander.
pumpkin and pear 