Bottom is shortcrust pastry and top store bought puff pastry.
For the filling
Braise two onions with all spice
Stick cinnamon and few cloves
Cook 20 mins then add ½ cup soaked sago and cook till translucent
Add salt and pepper
Remove your whole spices and let the filling cool completely.
I topped the mince filling with 4 grated boiled eggs.
Prepared, tried and tested by: Moegsida Hendricks Starke
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