How To Make Pork, Apricot & Pistachio Pies
It’s really practical to use puff pastry sheets for baking. For one, they require less effort to prepare compared to traditional bread. Plus, it’s really quite difficult to mess them up, since the dough is already prepared for you. Simply incorporate other ingredients to the dish, and you’re sure to get a warm and flaky baked good each time. Discover all the treats you can make using this ingredient with these puff pastry dessert recipes.
Serves:
Ingredients
- 500g pork mince
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 6 dried apricots, finely chopped
- 50g pistachios, roughly chopped
- 2 sheets of ready-made puff pastry
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 200°C (180°C fan).
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Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until softened.
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Add the pork mince to the pan and cook until browned. Drain any excess fat from the pan.
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Stir in the cumin, coriander, cinnamon, paprika, salt, and pepper. Cook for another minute, until fragrant.
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Remove the pan from the heat and stir in the dried apricots and pistachios.
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On a lightly floured surface, roll out the puff pastry sheets into 4 equal-sized rectangles.
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Place a spoonful of the pork mixture onto one half of each pastry rectangle, leaving a border around the edges.
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Fold the pastry over to enclose the filling and seal the edges with a fork. Brush the pies with beaten egg.
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Place the pies on a baking tray lined with parchment paper. Bake for 20-25 minutes, or until golden and crispy.
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Serve the pork, apricot & pistachio pies hot, with a side salad or vegetables.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 88mg
- Sodium : 392mg
- Total Carbohydrates : 42g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 33g
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