Pork, Ginger, Peanut and Vanilla Pasties


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


  • 2 medium red onions, peeled and finely sliced
  • 2 tablespoons cooking oil
  • 1 thumb fresh ginger, finely grated
  • 60 ml (2 fl oz) fresh orange juice
  • 1 vanilla bean
  • 700 g (1 lb 8 oz) lean pork, finely diced
  • 1 teaspoon salt
  • 1 cup crunchy peanut butter
  • 1 cup chopped coriander leaves
  • 1 kg (2 lb) flaky pastry
  • 1 egg, lightly beaten
  • 2 tablespoons sesame seeds


    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.

    Preheat oven to 190°C/375°F/Gas Mark 4. On a lightly floured board, roll out pastry to ⅓ cm (7-8 in) thick and cut out six circles, 18-20 cm (7-8 in) in diameter. Brush beaten egg around outside of pastry. Remove vanilla pod from pork mixture, scraping it between your fingers to remove any filling, then stir well with a spoon, taste for seasoning and adjust if necessary.

    Divide filling between the pastries, placing mounds of it in the centre of each one. Fold each one in half, gently pushing out any air and making sure the edges are sealed tightly by pressing with the back of a fork. Lightly brush with beaten egg and sprinkle with sesame seeds.

    Bake on a baking sheet for 25-35 minutes, until puffy and golden. Serve with yoghurt dipping sauce.