Ingredients

• 30 ml (2 Tbsp.) sunflower oil
• 1 onion, chopped
• 500 g beef mince
• 1 x 400 can Rhodes Quality Mild & Spicy Chakalaka
• 2 potatoes, peeled, chopped and boiled
• salt and freshly ground black pepper
• 800 g (2 rolls) prepared puff pastry, thawed
• 1 egg, whisked

Method

1. Heat the oil in a medium saucepan and fry the onions until soft and golden.
2. Add the mince and brown.
3. Add the Rhodes Quality Mild & Spicy Chakalaka and bring the mince to the boil.
4. Add the potatoes, reduce the heat and simmer gently to heat through.
5. Season to taste.
6. Cool.
7. Use a round saucer or cutter to cut out 12 rounds of pastry.
8. Spoon a tablespoon of the Chakalaka mince on to the middle of each pastry round.
9. Brush the edges with the egg.
10. Close the circle to a semi-circle over the top of the mince and press the edges together to seal the filling inside.
11. Place the pasties on a baking tray lined with baking paper.
12. Bake in an oven preheated to 200°C for 20 minutes, or until the pastry is golden and cooked through.
13. Serve hot.