Ingredients

Method

• 2 onions, sliced
• 2 T butter
• 2 T olive oil
• 2 t garlic powder
• 2 t onion powder
• 2 t smoked paprika
• 1 ½ t salt
• ½ t black pepper
• 1 t chilli flakes
• 1 x 500 g pack Woolworths halaal beef mince
• 4 T fresh coriander, chopped
• 2 green chillies, chopped
• 1 free-range egg
• ½ cup breadcrumbs (45 g)
• 2 x 250 g Woolworths frozen all butter puff pastry sheets, thawed
• 4 free-range eggs, hard-boiled
• chutney, for serving
For topping:
• 1 free-range egg, beaten
• sesame seeds, for sprinkling
• sea salt, for sprinkling

Method

Ingredients

1. Place the onions, butter, and oil in a saucepan over a medium heat. Cook until caramelised, about 15–20 minutes., stirring every few minutes. Turn off the heat and add the spices. Stir to combine, then set aside to cool slightly, about 5 minutes.

2. Preheat the oven to 200°C. In a bowl, combine the mince, coriander, chilli, egg and breadcrumbs. Add the caramelised onion mixture and mix well to combine.

3. Place the puff pastry sheets on a tray, lengthways, with one sheet slightly overlapping the other to make one long sheet.  Score 2 lines down the middle of the pastry and then score more lines on both sides of the original line, in 5 cm intervals on either side.

4. Place the mixture filling in the centre of the pastry (in between the scored line running vertical), making a long, sausage-like shape. Slice the boiled eggs and place them onto the filling.

5. Using a pair of scissors, cut on the scored lines that are horizontal from the filling. Fold the pastry strips over the filling, alternating from left to right, to make a plait.

6. Brush with the beaten egg and sprinkle over the sesame seeds and salt. Bake for 25–30 minutes, or until golden and puffy. Slice and serve with chutney.

Find more pie recipes  

Photography: Shavan Rahim
Videography: Kaylene Sauls
Food assistant: Kate Ferreira
Fashion & Homeware: Joanita Cillie