1 small onion
2 cloves garlic
1 thumb fresh ginger
½ cup peanuts
1 Tbs peanut butter
1 Tbs sweet chilli sauce
1 Tbs soy sauce
2 Tbs oil (not olive)
200g pork fillet, sliced finely
¼ cup flour
1 carrot, grated
1 cup chicken stock or water
¼ cup coconut cream
4 sheets savoury short pastry
1-2 Tbs milk
1-2 Tbs chopped peanuts
Preheat oven to 190ºC. Mix onion, garlic and ginger in food processor until finely chopped. Add the peanuts, peanut butter, chilli and soy sauces and blend to a paste. Heat oil in heavy frying pan and fry the paste 2-3 mins. Toss the pork with flour and add to pan with carrot and stock. Cook until carrot is tender and the pork is cooked, 10-15 mins. Stir in coconut cream, cool.
Cut 16 x 9-10cm circles and 16 x 7cm circles from pastry. Line greased muffin pans with larger circles. Divide the filling between pans. Top with smaller circles, brush with milk, then sprinkle with peanuts. Bake 20-25 mins until pastry is golden.
(Makes 16).
Chicken may be used instead of pork.