Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
- 300 g diced pork
- 150 g of sauteed vegetables
- 2 tablespoons sweet and sour sauce
- 1 1/2 teaspoon dried parsley
- 3/4 tablespoons of powdered sauce
- 1/2 teaspoon salt and pepper * to taste
- 2/3 cup plain flour
- 1 tablespoon butter
- 2/3 cup milk
Preheat oven to 210C (forced 180C fan).
Cook the meat for 10 minutes.
Add the vegetables and cook for another 5 minutes.
Add parsley, sauce, sauce, and salt and pepper. Stir and simmer 2-3 minutes.
Meanwhile, prepare the dough by rubbing the butter with the flour until it looks like breadcrumbs. Add milk and mix.
Place the mixture in a 2-4 L saucepan and place the puff pastry mixture on top.
Reduce oven temperature to 180 ° C (forced fan to 160 ° C) and bake for 15 minutes or until batter is browned on top.
- 1 wooden spoon
- 1 saucepan
I have used cut and diced pork into 2cm cubes when diced pork is not available. You can freeze the filling and use it in a machine to make cakes on demand. Use the sauce of your choice, eg. sweet and sour, plum, soy and butter or margarine.