Step 1

Combine mince, breadcrumbs, parsley, chives, 2 teaspoons paprika and 1/2 the egg in a large bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 15 minutes.

Step 2

Heat oil in a large frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 5 minutes or until browned and almost cooked through. Transfer to a plate.

Step 3

Add onion to pan. Cook for 5 minutes or until softened. Add garlic and remaining paprika. Cook for 1 minute or until fragrant. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thickened. Remove from heat. Stir in sour cream and peppers. Return meatballs to pan. Toss to coat in sauce. Set aside to cool.

Step 4

Meanwhile, preheat oven to 200C/180C fan-forced. Place a baking tray in oven.

Step 5

Grease a 4.5cm-deep, 20cm x 30cm metal roasting pan. Line base and side with 2 pastry sheets, joining and trimming to fit (reserve trimmings). Line pastry with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 10 minutes. Remove weights or rice and baking paper. Bake for a further 5 to 10 minutes or until pastry is golden. Cool for 20 minutes.

Step 6

Spoon meatball mixture into pastry case. Using 5cm, 5.5cm and 7cm round cutters, cut rounds from remaining pastry and trimmings. Arrange pastry rounds on filling. Brush pastry with remaining egg. Season with salt and pepper. Bake for 25 to 30 minutes or until pastry is golden. Stand for 5 minutes. Serve.