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 the beaten egg for an extra flavour boost. For the filling I pot-roast 500g chopped pork shoulder with four chopped onions for a couple of hours in the oven at 150C but you can use leftover cooked pork.
For the recipe head on over to the Good Food Australia website.