These delicious pies are made with pork mince, coconut cream, peanut butter and chilli.
To make the pastry, pulse the butter, salt and flour together in a food processor until the mix resembles fine breadcrumbs.
With the motor running, add the water until the dough forms into a ball.
Remove from the processor and knead a little before wrapping in plastic film and placing in the fridge to chill and rest for about half an hour. Try not to overwork the dough as this will make it tough and difficult to work with.
Place the onion, garlic, ginger, coriander root, peanut butter, deseeded chilli, half the crushed peanuts, soy sauce and peanut oil into a food processor and pulse until you achieve a course paste. Add the remaining crushed peanuts and the kaffir lime leaves and stir through.
Heat the frying pan with no oil and cook off the paste until fragrant, about 3-4 minutes.
Add the pork mince and carrot and cook until browned, about 3-4 minutes.
Stir in the flour and stock and bring to the boil.
Reduce to a simmer and cook for 10 minutes or until reduced and thickened. Stir in the coconut cream and coriander and allow to cool. If the mix is too thick, add more stock. You want there to be a sauce but not too much as it will make the pastry soggy.
Preheat the oven to 190C.
Remove the pastry from the fridge and divide into two pieces, one slightly larger than the other.
Roll out to about 0.4cm thick and cut out the rounds for the bottom of the pies, about 18cm in diameter.
Place into the pie tins and chill.
Roll out the remaining dough to the same thickness as the bases and cut out the tops of the pies, about 13cm in diameter.
Remove the cold bases and fill with the chilled filling. Pack fairly tightly, ensuring there is adequate filling in each. Top with the pre-cut pastry rounds and seal by crimping the edges.
Brush the pies with the beaten egg and sprinkle with the remaining chopped peanuts.
Bake in the preheated oven for 30-35 minutes or until golden brown. Ensure the peanuts do not burn.
Serve out of the molds, sprinkled with fresh coriander and serve.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
Trending This Week