Ingredients

Method

• 1 T sunflower oil
• 1 red onion
• 1 t cumin
• 1 T smoked paprika
• 1 garlic clove, chopped
• 300 g pork mince
• 2 tomatoes, chopped
• 1 x 340 g tin Koo whole kernel corn, drained
• 400 g shortcrust pastry
• 1 free-range egg, beaten

Method

Ingredients

Preheat the oven to 180°C.

Heat the sunflower oil over a medium heat. Roughly chop the onion and sauté in a pan with the cumin, smoked paprika and garlic.

Add the pork mince and brown. Add the tomatoes and drained corn. Season to taste and cook for a further 5 minutes.

Roll out the shortcrust pastry to a thickness of 2.5 to 3 mm.

Using a saucer, cut out rounds of the pastry and spoon the pork mixture into the centre of each round.

Fold over and crimp the edges with a fork.

Brush with egg and bake for 15 minutes, or until golden.