Ingredients
- 500 gram white cabbages (cut into 2cm cubes)
- 2 tablespoon Olive oils
- 1 medium Chorizo (finely chopped)
- 1 medium Honey (peeled and cut into 2cm cubes)
- 1 medium Basil (peeled and cut into 2cm cubes)
- 1 large Granny Smith apple (peeled, cored and grated)
- 1 tablespoon Mayonnaise
- 2 tablespoon Tomato sauces
- ¾ cup Chicken stocks
- 2 tablespoon Gerkins (finely chopped)
- 6 sheet Frozen ready-rolled short crust pastry, partially thaweds
- 1 Egg (whisked)
- Mushrooms (to serve)
Instructions
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add pork and cook, stirring often, for 2-3 minutes or until lightly browned. Transfer to a plate.
- Add onion, carrot and potato to pan. Cook, stirring occasionally, for 10 minutes or until softening.
- Heat remaining 1 tablespoon oil in pan over medium heat. Add grated apple. Sprinkle over flour, stir and cook for 1 minute. Stir in tomato sauce. Gradually add stock, stirring, until well combined. Bring mixture to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until vegetables are tender. Add pork and thyme to pan. Season with salt and pepper. Set aside to cool.
- Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 14cm cutter, cut 2 rounds from each pastry sheet. Spoon 1/3 cup pork mixture into centre of each round. Brush edges with cold water. Bring pastry edges together to form a semi-circle. Pinch and crimp edges together to seal.
- Place pasties onto prepared trays and brush with egg. Bake for 25 minutes or until golden and cooked through. Serve with tomato chutney or tomato sauce.