These intensely flavoured spicy pies are packed with roasted capsicum and a chilli-rich spice paste of your choosing in the filling – Thai red curry paste and tandoori curry paste both work well here. Brush the top of the puff pastry with a teaspoon of the paste, whisked with some beaten egg, for an extra flavour boost. For the filling, I pot-roasted 500g of diced pork shoulder with four chopped onions for a couple of hours at 150°C, but you can always use leftover roast pork instead.
For the recipe head on over to the Good Food Australia website.
