Try these pillows of pastry filled with a slightly sweet minced pork mixture and baked to crisp and flakey perfection.


  • 200g minced pork

  • 2 tbsp vinegar Salt & pepper

  • ½ tsp sugar palm

  • 1 tbsp olive oil

  • ½ onion chopped

  • 1 clove garlic

  • 1 green chili

  • 1 capsicum

  • 2 stick celery diced

  • 1 small potato diced

  • 10 green olives

  • 1 tbsp raisins

  • 1 tbsp almonds slithered

  • 400g tin tomatoes

  • ¼ b/c coriander

  • 1 tbsp tomato puree

  • 1 pkt puff pastry

  • Icing sugar for dusting

  • 1 egg for glazing


  • 1.

    Fry the mince until it colours golden brown, season with slat and pepper and add the onions, garlic and celery, cook for a further 3-4 minutes.

  • 2.

    Add the vinegar to the pan, sugar and then the tomato paste and chopped tomatoes.

  • 3.

    Add the potatoes and simmer for 20 minutes and add the olives, raisins and almonds.

  • 4.

    Cool and add the chopped coriander.

  • 5.

    Cut the puff pastry into small circles 10 cm across brush the edges with a little water and place a spoonful of the picadillo in the centre.

  • 6.

    Fold like a turn over and seal the edges.

  • 7.

    Brush with a little beaten egg and rest for twenty minutes.

  • 8.

    Place in a moderate oven 180°C for 15 minutes or until golden.

  • 9.

    Dust with a little icing sugar and serve hot.

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