Minced Meat And Potato Pies
1 tablespoon olive oil
2 cloves garlic, crushed
500g ground beef
1 large potato, peeled, cut into 2 inch cubes
2 tablespoons lemon juice
1 tablespoon brown sugar
1 / 4 cup sweet chili sauce
Coriander 1 / 2 cup cooked, chopped
6 sheets frozen ready rolled shortcrust pastry, partially thawed
4 green onions
1 egg, beaten
1 cup tomato chutney, to serve
Heat the oil in a skillet over medium heat. Add the garlic. Boil 1 minute. Increase heat to high. Add ground beef. Cook, stirring, a wooden spoon, for 5 minutes. Mix onion, fish sauce, potatoes, sweet chili sauce, lemon juice and sugar. Cook for 2 minutes. Remove from heat. Cool completely. Mix the coriander.
Preheat oven to 200 ° C. Cut two rounds of 14 cm from each pastry sheet. Pour 1 / 4 cup beef mixture on each round. Brush the edges with water. Press the dough together to enclose the filling. Press edges to seal and form blooms. Cakes standing crop up on a baking sheet.
Brush the pies with the egg. Bake 30 minutes or until golden brown. Serve with tomato chutney.