Pork, Ginger, Peanut and Vanilla Pasties

Name: Pork, Ginger, Peanut and Vanilla Pasties
Yield: Serves 6
Ingredients: 1 vanilla bean; 2 tablespoons sesame seeds; 2 tablespoons cooking oil; 1 cup chopped coriander leaves; 1 teaspoon salt; 1 egg, lightly beaten; 1 cup crunchy peanut butter; 1 thumb fresh ginger, finely grated; 60 ml (2 fl oz) fresh orange juice; 700 g (1 lb 8 oz) lean pork, finely diced; 1 kg (2 lb) flaky pastry; 2 medium red onions, peeled and finely sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Vanilla may seem an odd flavour to accompany pork., but it actually works really well. I find small individual pasties the best way to serve this, but you could make one large pie instead. Delicious with yoghurt dipping sauce.

Ingredients

2 medium red onions, peeled and finely sliced
2 tablespoons cooking oil
1 thumb fresh ginger

Main course

Method

Fry onions in oil until caramelised, stirring well to prevent burning. Add ginger and orange juice and cook until juice evaporates. Split vanilla bean down the middle and scrape out seeds with the back of a small knife, then add seeds and pod to the saucepan. Add pork and salt and gently cook 5 minutes, stirring well. Leave to cool in the saucepan, then stir in peanut butter and coriander.