I couldn’t resist trying out this recipe with its intriguing name – brings to mind a fusion of interesting flavours (my sister, Pepe, should be grinning – she has a German boyfriend).
Recipe books for me are read like a novel and I have collected a few over the years. I unearthed a cook book that I have had for a few years from under a pile of other books and magazines – it’s by a New Zealand cook book author, Simon Holst and this recipe is from his book, Dish it up.
On rereading his book now I found it more appealing, as with time one’s taste and palate changes and develops. His recipe for the East-West Pork pie worked like a dream and I will be posting other dishes from his book in the future.
A pie for me is never too much of an effort to make – not only because it’s very high in my list of favourites – but also because ready-made pastry can be bought at all supermarkets (lol).
This pie was demolished at great speed – proof that it’s tasty!!!!
EASY EAST-WEST PORK PIE
1 x roll ready- made puff pastry (400gr)
500gr minced pork
1 large clove garlic
4 spring onions, sliced
1 medium apple, grated
2 Tablespoons sweet chilli sauce
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon salt
½ cup bread crumbs
Lightly beaten egg (or milk or water) to glaze
Preheat oven to 200 C while you prepare the filling.
Place the garlic, sliced spring onions, pork mince and grated apple in a food processor and process till well mixed.
Add the chilli sauce, soy sauce and oil and process again.
Add the salt and breadcrumbs and process again until evenly mixed.
Place the pastry on a lightly floured board and divide into half.
Gently roll out each of the pastry into a 30cm square.
Lay the first sheet of pastry on a baking paper lined baking sheet.
Spread the filling on the pastry leaving a 3cm gap around the edges.
Brush the exposed pastry edges with water.
Place the second pastry sheet over the filling.
Gently press the edges together to seal, then fold the edges under and flute the edge using your fingers or a fork.
Use a fork to make air vents every few centimetres over the pastry surface.
Brush the pie with a lightly beaten egg (or milk or water) then bake at 200 C for 20 minutes.
Reduce the heat to 180 C and bake for a further 20 minutes.
Cut into squares and serve warm or cool.
A little extra sweet chilli sauce makes an ideal accompaniment.