Europe & Middle East
Latin America & Caribbean
1 Preheat oven to 220°C (200°C fan-forced). Heat oil in a large non-stick frying pan over medium high heat. Add the onion, garlic, pistachios and bacon and cook, stirring occasionally for 6–8 minutes or until softened. Place in a large bowl and set aside to cool slightly.
2 Cut pastry sheets into 8 squares and set aside. Add the Craisins®, sage, mustard pork mince and breadcrumbs to the onions. Season with salt and pepper and mix well to combine.
3 Line 2 large baking trays with non-stick baking paper. Spoon 1 tbsp of mince mixture into the centre of each pastry square and add to tray. Top with 1/2 tsp of cranberry sauce. Fold the four corners into the middle, making a loose parcel, and pinch lightly at the top to seal. Brush with egg and repeat with rest of mixture.
4 Bake for 30 minutes, rotating the trays halfway through cooking or until golden and puffed.
5 While the pastries are baking, toss the sage leaves in remaining oil. Place on a tray and bake for 30–60 seconds, or until golden and crisp.
6 Place pastries on a serving tray and scatter with cooked sage leaves. Serve with extra cranberry sauce.
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