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chakalaka meat pies RECIPES


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CHAKALAKA MEAT PIES

  • Medium
  • Cooking Time: 1hr
  • Preparation Time: 40min
  • Serves: 8 people
CHAKALAKA MEAT PIES

Ingredients:

  • 30 ml oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 350 g mince (lamb, beef, game or pork)
  • Salt and freshly ground black pepper to taste
  • 15 ml Colemans Holbrook Worcester Sauce
  • 1 sachet All Gold Tomato Puree
  • Water
  • 1 can KOO Mild & Spicy Chakalaka
  • 35 g beef concentrated wet stock
  • 2 x 400 g rolls puff pastry, defrosted
  • 1 egg, beaten

Kitchen gadgets:

Rolling pin, Baking tray

Method:

  1. Preheat the oven to 200°C.
  2. Heat the oil in a medium-sized heavy-based saucepan and fry the onion and garlic until soft.
  3. Add the mince, season to taste, and fry until brown.
  4. Add Colemans Holbrook Worcester Sauce and All Gold Tomato Puree. Fill the puree can with water and add that to the pan.
  5. Heat to boiling point and simmer until meat is cooked and not watery.
  6. Add chakalaka and beef concentrated wet stock and simmer for another 10 minutes.
  7. Cover and cool down until required.
  8. Line two baking trays with baking paper. Roll out each of the puff pastries and divide each into four (squares).
  9. Spoon filling into the centre of each piece of pastry. Brush the edges with the beaten egg. Fold over and seal the edges with a fork.
  10. Place the pies on the baking trays, pierce the tops to allow steam to escape and brush the tops of each with egg.
  11. Bake for 20 - 25 minutes until golden brown and crispy.
  12. Serve with a salad.

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