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Ingredients
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2 teaspoons olive oil
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2 green shallots, ends trimmed, thinly sliced
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2 short cut bacon rashers, finely chopped
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150g chicken mince
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50g (1/4 cup) drained canned pineapple pieces, finely chopped
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40g (1/4 cup) frozen peas and corn
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4 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, thawed
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1 egg, lightly whisked
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Tomato sauce, to serve
Method
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1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat the oil in a non-stick frying pan over medium heat. Add shallot and bacon and cook, stirring, for 3 minutes or until golden.
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2Add the mince and cook, stirring, for 5 minutes or until cooked. Stir in pineapple, peas and corn. Set aside for 15 minutes to cool.
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3Use a round 7cm-diameter pastry cutter to cut 18 discs from the pastry. Place 1 tablespoon of mince mixture in the centres of half the pastry discs. Top with remaining pastry discs. Use a fork to press the edges together to seal. Place on the lined tray.
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4Brush pastry pillows with egg. Use a fork to prick the tops. Bake in oven for 15 minutes or until golden. Serve with tomato sauce.
Source: taste.com.au
