Mince & Potato Pasties
1 tblspn olive oil
2 cloves garlic, crushed
500g beef mince
4 green onions, thinly sliced
1 large Desiree potato, peeled, cut into 2cm cubes
1/4 cup sweet chilli sauce
2 tblspns lemon juice
2 tblspns fish sauce
1 tblspn brown sugar
1/2 cup coriander leaves, roughly chopped
6 sheets short-crust pastry
1 egg, beaten
1 cup tomato chutney, to serve
Heat oil in a frying pan over medium heat. Add garlic. Cook for 1 minute.
Increase heat to high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes.
Stir in onion, potato, sweet chilli, lemon juice, fish sauce and sugar. Cook for 2 minutes.
Remove from heat. Cool completely. Stir in coriander.
Preheat oven to 200°C. Cut two 14cm rounds from each pastry sheet.
Spoon 1/4 cup mince mixture onto each round. Brush edges with water. Pinch pastry together to enclose filling. Press edges to seal and form frills.
Stand pasties, frill side up, on a baking tray.
Brush pasties with egg. Bake for 30 minutes or until golden.
Serve with tomato chutney.