15 ml (1 tbsp) vegetable oil
1 medium onion, chopped
1 garlic clove, crushed
5 ml (1 tsp) chopped fresh thyme
115 g (4 oz) minced pork
5 ml (1 tsp) paprika
1 hard-boiled egg, chopped
1 medium gherkin, chopped
30 ml (2 tbsp) chopped fresh parsley
350 g (12 oz) frozen pastry, thawed
salt and ground black pepper
vegetable oil, for deep-frying
1 medium onion, chopped
1 garlic clove, crushed
5 ml (1 tsp) chopped fresh thyme
115 g (4 oz) minced pork
5 ml (1 tsp) paprika
1 hard-boiled egg, chopped
1 medium gherkin, chopped
30 ml (2 tbsp) chopped fresh parsley
350 g (12 oz) frozen pastry, thawed
salt and ground black pepper
vegetable oil, for deep-frying
method
1. To make the filling, heat the oil in a saucepan, add the onions, garlic and thyme and fry for 3 - 4 minutes. Add the pork and paprika and stir-fry Until the meat is evenly browned. Season and turn the mixture into a bowl. Set aside to cool. Add the hard-boiled egg, gherkin and parsley.
2. Lightly knead the pastry on a floured surface, then roll out to a 37.5 cm (15 in) square. Cut out 12 circles, 12.5 cm (5 in) in diameter. Place 15 ml ( 1 tbsp) of the filling on each circle, moisten the edges with a little water, fold over into a half-moon shape and press the edges together to seal.
3. Heat the vegetable oil in a deep-fryer to 196°C (385°F). Deep-fry the pies, three at a time, for 1 - 2 minutes, until golden brown. Drain on kitchen paper and keep warm while you fry the remaining pies. Serve warm.
2. Lightly knead the pastry on a floured surface, then roll out to a 37.5 cm (15 in) square. Cut out 12 circles, 12.5 cm (5 in) in diameter. Place 15 ml ( 1 tbsp) of the filling on each circle, moisten the edges with a little water, fold over into a half-moon shape and press the edges together to seal.
3. Heat the vegetable oil in a deep-fryer to 196°C (385°F). Deep-fry the pies, three at a time, for 1 - 2 minutes, until golden brown. Drain on kitchen paper and keep warm while you fry the remaining pies. Serve warm.
serving amount
serves 6
rate this recipe
9.3
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