- 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 whole sweetcorn, drained
- 400 g shortcrust pastry
- 1 free-range egg, beaten
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.