Ingredients

• 5 Borg’s Shortcrust Pastry sheets
• 560 g store bought Pulled Pork Shoulder with barbeque sauce
• 1 waxy potato, medium size, about 160gm cooked weight
• 1/3 cup peas
• 1 egg, lightly beaten
• 2 tsp sesame seeds

Method

1. Steam the potato, skin on for about 23 minutes. When cool, peel and dice into small pieces. Add to a bowl with peas.
2. Prepare the pork as per instructions. When cool, shred the pork and with cooking sauce add to potatoes and peas. Gently mix to combine.
3. Preheat oven to 200° C degrees. Prepare trays lined with baking paper.
4. Cut 4 x 12 cm rounds from each sheet of Borg’s Shortcrust Pastry sheet. Add 2 tablespoons of pork mixture to the centre of each pastry round. Brush around the edges with egg. Fold the pastry over to enclose the pork and make small pinch twists to the edge to make a firm seal. Brush the top with the remaining egg. Sprinkle the sesame seeds and bake for 20-25 minutes. Serve warm.