Try these easy-bake pulled pork pies with Mexican flair!

Ingredients

360 g	Heller's Pulled Pork
10 sheets	Flaky pastry sheets
2 tins	Black bean chilli
½	Diced red onion
1 clove	Garlic, finely chopped
1 tsp	Cumin seeds
2 handfuls	Chopped fresh coriander
2	Finely chopped spring onion
1 punnet	Cherry tomatoes, chopped into quarters
150 g	Sour cream
1	Beaten egg
1 Tbsp	Sesame seeds, used as garnish
1 dash	Olive oil
1 tsp	Chilli flakes, for taste

Directions

1. Preheat fan oven to 200ºC.
2. Spray your large muffin tins well and cut your pastry tops and bottoms to fit.
3. For the filling, cook the red onions in a little oil.
4. Gently sweat for 5 mins then add the garlic, chilli flakes and cumin seeds for a further 2 mins.
5. Add the black beans and bring to a gentle simmer.
6. Add the pulled pork, tomatoes and spring onions.
7. Simmer for 5 minutes (add more chilli flakes and seasoning to taste).
8. Fold through the fresh coriander and ladle into each pastry case filling it almost to the top.
9. Add a large dollop of sour cream into each pie, place the lid on and secure by folding the edges neatly over and around the lid.
10. Brush with egg and sprinkle with sesame seeds.
11. Bake for approx. 35-40 mins or until the pastry is golden and the filling is starting to bubble up out of any cracks around the edge.