Ingredients

Method

• For the filling:
• 45 g sago pearls
• 3⁄4 cup water
• 3 T canola oil
• 1 large onion, diced
• 3 bay leaves
• 2 cloves garlic, finely grated
• 500 g Woolworths free-range chicken mince
• 1 sprig thyme
• 1 t ground cloves
• sea salt and freshly ground black pepper, to taste
• 2 x 250 g boxes Woolworths all-butter puff pastry
• 2 free-range eggs, beaten
• sesame seeds, to garnish
• sea salt flakes to garnish
• Woolworths mother-in-law sauce, for serving

Method

Ingredients

1. Place the sago in a bowl and pour over the water. Soak for 20–30 minutes, or until completely hydrated.

2. Heat the oil in a pan over a medium heat. Add the onion and bay leaves and season lightly with salt. Cook until the onions are
slightly caramelised and softened, then add the garlic and cook for 1 minute. Add the mince, thyme and cloves, breaking up the mince using a wooden spoon.

3. Once combined, cook the mince for 5 minutes, then add the sago with its soaking liquid and reduce the heat slightly.

4. Using a wooden spoon or silicone spatula, scrape off any brown bits stuck to the bottom of the pan. Reduce the liquid in the pan until almost completely dry, about 10 minutes. Season, then remove from the heat and cool to as close to room temperature as possible. While waiting for the filling to cool, preheat the oven to 200°C and prepare the pastry.

5. Using a cookie cutter or cup as a guide, roll out the pastry until each sheet is large enough to cut out 12 rounds (or depending on your preference). 6 Spoon a generous amount of the cooled filling onto

6. pastry rounds. Brush the edges with the beaten egg, then top with the pastry lids. Press out any air and crimp the edges using a fork. Brush the tops of
the pies with more beaten egg, then sprinkle over the sesame seeds and salt.

7. Place the pies on a baking tray and cut small holes into the top of the pastry to allow steam to escape when baking. Place the tray in the oven and bake for 20 minutes, or until the pastry is puffed up and golden brown. Allow the pies
to cool, then serve with the sauce.

Find more pie recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi