- Filling: 5.3 oz/150 g Ground beef, 85% fat
- 2.5 oz/70 g White onion, diced
- 4 oz/115 g Red bell pepper, diced
- 2 Tablespoons Nando's PERi-PERi sauce, flavour of your choice
- 1 Teaspoon smoked paprika
- 2 Teaspoons ground cumin
- 2 Teaspoons ground coriander
- Dough: 6 oz/170 g Mozzarella, shredded
- 3 oz/85 g Almond flour
- 2 Tablespoons cream cheese
- 1 Egg large
- Second egg for egg wash
- Pinch of salt
1 For the mince: In a non-stick pan, brown the onion and the mince over a medium high heat. Use a wooden spoon to break the mice apart.
2 When the mince is brown, add the PERi-PERi sauce and spices and stir through. Cook on a medium low heat for 10 minutes.
3 Stir through the red pepper squares and remove from the heat. Allow to cool completely before using with the dough.
4 For the dough: Place the mozzarella, almond flour and cream cheese in a microwavable bowl. Microwave on high for 1 minute, then stir and microwave for another 30 seconds.
5 Stir in the egg and salt.
6 Roll out the dough between 2 sheets of parchment paper to about 1/8 inch (5mm) thick.
7 Peel back the first layer of paper and use a cutter or mug to cut circles out of the dough. You may need to re-roll to get 10 circles. if the dough gets difficult to work with, you can microwave it for 20-30 seconds again before re-rolling.
8 Add a teaspoon of filling to one half of the circle, then gently fold over the dough and press the edges with a fork to seal.
9 Use a pastry brush and paint the top of each pastry with some beaten egg for a golden finish.
10 Line a baking tray with parchment paper and bake at 180℃ for 20-25 minutes, or until golden brown and crispy. Enjoy!