Ingredients

• 400g pork sausages, casings removed
• 4 spring onions (shallots), thinly sliced
• 2 teaspoons Chang‘s Pure Sesame Oil
• 1 1/2 teaspoons ground star anise
• 125ml (1/2 cup) warm water
• 50g lard or butter
• 300g (2 cups) cake, biscuit & pastry plain flour (see note)
• 1 tablespoon warm water, extra (optional)
• 1 egg, lightly whisked
• 1 teaspoon sesame seeds
• Tomato chutney, to serve
• Watercress sprigs, to serve

Method

• Step 1 Place the sausage meat, spring onion, sesame oil and star anise in a bowl. Use your hands to knead until well combined. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
• Step 2 Stir the water and lard or butter in a saucepan over medium-high heat for 2 minutes or until the lard or butter melts. Place the flour in a food processor. Season with salt. Add the water mixture and process until the mixture comes together, adding the extra water if necessary. Transfer to a clean surface and quickly knead until smooth.
• Step 3 Preheat oven to 180oC. Divide the pastry into 2 portions, one slightly larger than the other. Roll out the larger portion until 2-3mm thick. Use an 11.5cm round pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3 cup) muffin pans with the discs. Divide the sausage mixture among the lined pans, pushing the mixture into the side of each pan. Roll out the remaining pastry until 2-3mm thick, re-rolling the excess pastry if necessary. Use a 9.5cm cutter to cut six discs from the pastry. Place the discs on top of the pork mixture and crimp the edges to seal.
• Step 4 Bake the pies for 30 minutes or until they start to brown. Transfer to a baking tray. Brush the tops with egg and sprinkle with sesame seeds. Bake for a further 10 minutes or until golden. Set aside to cool. Serve with the chutney and watercress sprigs.