Fry chopped onions till golden brown, stir in your mince (1kg) until lump free
Add 1tsp salt
pinch of clove powder
1tsp crushed coriander powder
chillies to taste
Cook through almost dry and add 1tbls sago that was previously soaked.
Cook until it goes glassy.
Cool and fill into pastry shells
They last about 3 months in the freezer.
I bake on high for 8-10 minutes then reduce the heat to 180C until golden brown and pastry baked through.
Prepared, tried and tested by: Faye Abrahams
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