These little pastries are a great way to feed a crowd and are also good for picnics. They’re simple to make and handy to have in the freezer – freeze them unbaked and cook from frozen for about 30 minutes.
1 tablespoon olive oil 500g chicken mince 1 teaspoon ground cumin 1 teaspoon ground coriander ¾ teaspoon ground turmeric ½ cup frozen peas ¼ teaspoon salt and pepper to taste 5-6 sheets ready-rolled flaky pastry 1 egg, beaten 1 tablespoon cumin seeds
Heat oil in a saucepan and brown mince. Add spices, peas, salt and pepper and stir for a minute then cover and cook over low heat until mince is cooked. The mixture should be quite dry but clinging together; you may need to add a splash of water if the mince is sticking to the pan. Allow to cool before making up the pastries. Heat oven to 190°C. Cut each pastry sheet into 4 squares and brush edges with a little beaten egg. Add a spoonful
of mince to each square and fold over to make a triangle, pressing the edges together with a fork. Brush top with egg, sprinkle with cumin seeds and lay on a lined baking tray. Bake for 25-30 minutes or until puffed and golden. Serve with fresh tomato chutney (below) or another chutney of your choice. Makes 20-24
F R E S H T O M A T O CHUTNEY
This uncooked chutney is quickly whizzed together.
1 bunch coriander 1 large tomato 2-3 green chillies Juice of ½ a lemon 1 teaspoon salt 2 tablespoon tomato sauce (ketchup) 1-2 teaspoon chilli powder ½ teaspoon brown sugar
Combine all ingredients using a hand blender or whizz and season to taste. Makes about ¾ cup