400g beef sausages
1 small brown onion, very finely chopped
2 cloves garlic, finely grated
3 dried figs, very finely chopped
1 Tbsp pistachios, very finely chopped, plus extra, to serve
1 tsp dried oregano
1 tsp sweet smoked paprika
Sea-salt flakes and freshly ground black pepper, to season
6 sheets frozen ready- rolled puff pastry sheets, partially thawed
1 free-range egg, lightly beaten
2 tsp sesame seeds
Caramelised onion chutney, to serve
Micro herbs, to serve
Remove sausage skins and transfer meat to a large bowl. Add onion, garlic, fig, pistachios, oregano and paprika. Stir until well combined. Season.
Cut out 36 rounds from pastry using a 8.5cm dia. cookie cutter.
Shape 1⁄2 Tbsp of the mixture into a ball and put in centre of 1 pastry round. Push down to flatten slightly then fold pastry to make 3 sides, towards centre to partially cover filling. Pinch pastry together at joins and slightly curl corners.
Repeat Step 3 with remaining pastry rounds and filling. Brush with a little egg, sprinkle with sesame and arrange on freezer-proof trays. Freeze for 6 hours or overnight until frozen solid. Transfer to a labelled zip-lock bag or airtight container and keep in the freezer for up to 2 months.
On the day:
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Remove pies from freezer and arrange on prepared trays. Set aside for 30 minutes to defrost slightly. Bake for 35 minutes or until golden brown and cooked through. Serve topped with chutney, micro herbs and extra pistachios.