Pork and Peanut Moneybags

Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives.These pork and peanut moneybags are another product of leftovers! Rummaging around in the chest freezer, (it was cool,) I found some pork mince and in the fridge I had some leftover filo pastry. We normally have some sort of Asian dish on Saturday, but as new guests normally arrive on Saturday, it has been moved to Friday. It was time to try a new dish. I know it looks difficult but it really is not. There is always lots of advice about using filo but just get organised before you start. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. Fry some finely chopped shallots until golden and then add the garlic for a minute. Tip in some pork mince. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. Fry the pork for about 5 minutes until golden and then add the Thai red curry paste for 1 minute. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. Then stir in some soy, coriander and peanut butter. Cook for a few minutes until thick. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. Turn off the heat and leave the mixture to cool while you get ready to assemble the moneybags. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. Melt some butter and have some long lengths of chives, spring onion, or leek ready. Cut the slices into 6, once lengthways and twice vertically. Take two pieces and quickly spread butter on one and then place another on top at an angle. Place about a teaspoonful in the middle and gather up the sides. Secure by gently tying a length around the middle and then tying it twice the other side. Keep the unused pieces of filo under the packet or a clean damp towel. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. Use the remaining  butter on the tops of each moneybag. Bake at 200 degrees C for about 10-15 minutes until golden, Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives.  Serve with some dipping sauces and some lime wedges. Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives. The family loved these! We think they would work equally well with prawns or chicken mince too.
Pork and Peanut Moneybags
Serves 4
Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 150g minced pork
  2. 2 chopped shallots
  3. 1 crushed clove of garlic
  4. 1 tbsp fresh, chopped coriander
  5. 1 tbsp Thai red curry paste
  6. seasoning
  7. 3 tbsp crunchy peanut butter
  8. 1 tsp soy sauce
  9. oil to fry
  10. 4 sheets of filo pastry
  11. 30g melted butter
  12. 12 freah whole chive lengths
Instructions
  1. Heat a little oil in a frying pan and fry shallot until soft then add garlic for 1 minute.
  2. Add the pork and brown for about 5 minutes and then add the Thai curry paste for 1 minute.
  3. Stir in the coriander, soy and peanut butter and cook for a until thickened. Season to taste.
  4. Leave the mixture to cool.
  5. Put the filo sheets in a pile and cut into 6 equal pieces.
  6. Butter a sheet and place another on top at an angle.
  7. Place a tsp of pork mixture in the middle and pull up the sides.
  8. Secure with a piece of chive.
  9. When all 12 are prepared brush the remaining butter over the tops of the moneybags.
  10. Cook for about 10-15 minutes at 200 degrees C.
Chez Le Rêve Français http://chezlerevefrancais.com/
       

4 Comments Add yours

  1. ChgoJohn says:

    These are wonderful, Amanda and would make a great main or even appetizer. You are so right about being organized before starting to work with filo. Failure to do that and your work surface will soon be littered with filo shards. Been there.

    1. amandrawren70@gmail.com says:

      I’m thinking lime and chilli chicken in filo next but I’ll wait until the temperature is under 30!

  2. Karen says:

    These would be perfect with a glass of wine when entertaining.

    1. amandrawren70@gmail.com says:

      We had them as a starter but what a great idea and perfect excuse to open the wine!

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