Mince and Potato Pasties

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 500g beef mince
• 4 green onions, thinly sliced
• 1 large Desiree potato, peeled, cut into 2cm cubes
• 1/4 cup Chang's Sweet Chilli Sauce
• 2 tablespoons lemon juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 cup coriander leaves, roughly chopped
• 6 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1 egg, beaten
• 1 cup tomato chutney, to serve

Method

1. Heat oil in a frying pan over medium heat. Add garlic. Cook for 1 minute. Increase heat to high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes. Stir in onion, potato, sweet chilli, lemon juice, fish sauce and sugar. Cook for 2 minutes. Remove from heat. Cool completely. Stir in coriander.
2. Preheat oven to 200°C. Cut two 14cm rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with water. Pinch pastry together to enclose filling. Press edges to seal and form frills. Stand pasties, frill side up, on a baking tray.
3. Brush pasties with egg. Bake for 30 minutes or until golden. Serve with tomato chutney.