Hem teaches Prima how to make their favourite family recipe | Cooking with Friends

PATÈ (pronounced “pat-eh”)
Makes approximately 12

Ingredients:
1 tablespoon olive oil
1 medium onion, finely chopped
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
A small bunch of thyme
500g mince lamb
1 teaspoon salt
1/2 teaspoon ground black pepper

Plain flour, for dusting
2 ready rolled puff pastry sheets (375g each)
1 egg white with a splash of water, combined
1 large egg beaten, plus a splash of milk, combined
Sweet chilli dip

1. In a large frying pan, heat the oil on a medium-low heat. Fry the onions for approximately 10 minutes, until soft and translucent.
2. Add the garlic, ginger and thyme and cook for a further minute.
3. Increase the heat to medium and add the mince, salt and pepper. Brown the mince and cook until the juices have reduced. Drain any remaining juices from the pan and set aside to cool.
4. Pre-heat the oven to 200°C, and line a baking tray with greaseproof paper.
5. Flour a flat surface and roll the pastry to 2mm thick. Using a 98mm round dumpling maker or pastry cutter*, cut as many circles as you can from the pastry.
6. Place 1 tablespoon of mince in the middle of each pastry circle. Using the egg white, lightly brush around the edges of the pastry circle.
7. Fold the circle in half, forming a half-moon shape, and lightly press the edges together. If using a pastry cutter, crimp the edges of the pastry using a fork to seal each Patè.
8. Place the Patès on a baking tray, 3cms apart, and brush the tops of the pastries with the egg and milk mixture.
9. Bake in the oven for 20-25 minutes, until golden and puffed.
10. Serve warm with a sweet chilli dip.

* If you do not have a round pastry cutter, you can cut the pastry into squares, forming a rectangle shape when folded in half.

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Credits:
Starring – Prima Patel-Evans
Assistant – Mr Burns
Hem’s clothes – Sindiso Khumalo
Location – Gemma & Chris Taylor