Eid plaited mince pie
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“This mince-and-egg-filled pie is the perfect sharing dish for your Eid breakfast. It has a deliciously spiced filling encased in crispy puff pastry and makes for great leftovers the next day.”- Fatima Saib
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Ingredients
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- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Food assistant: Kate Ferreira
Fashion & Homeware: Joanita Cillie
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