1 or 2 rolls puff pastry – bought (I used 2 so I could freeze – they freeze very well)
Cooked chicken or other meat (I used extra lean beef mince very finely minced)
Very finely chopped onion or dried onion flakes
Salt, pepper and then I started adding – mixed herbs, origanum, a tsp crushed garlic, meat spice and literally whatever your taste buds like.
Approximately 1 Tbls oIl to fry. This must be a dry fry.
Roll pastry out in about 8-12cm diameter circles (I have a goodie that folds them for me so mine are a bit smaller than this). Fry onion.
Add mince and I mash till very fine. When looks light in colour (not raw) I add my spices and let simmer about 5-10 mins. Let cool.
I’m the meantime, have all your circles ready, your baking trays lined with parchment paper so definitely assured for no sticking and begin.
Sit down as your back will get very tired.
Place a teaspoonful of meat in the middle and fold over in a half-moon shape and pinch tightly closed using your fingers or best, a fork.
Place all together on baking trays and brush with beaten egg.
Bake in oven on 200C for approximately 10-15 minutes or until golden brown.
Serve in soup or as a side snack.
Prepared, tried and tested by: Hannah Frank Witt
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