Pork and Peanut Moneybags

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.

Fry some finely chopped shallots until golden and then add the garlic for a minute. Tip in some pork mince.

Fry the pork for about 5 minutes until golden and then add the Thai red curry paste for 1 minute.

Then stir in some soy, coriander and peanut butter. Cook for a few minutes until thick.

Turn off the heat and leave the mixture to cool while you get ready to assemble the moneybags.

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.

Use the remaining  butter on the tops of each moneybag. Bake at 200 degrees C for about 10-15 minutes until golden,

Serve with some dipping sauces and some lime wedges.

The family loved these! We think they would work equally well with prawns or chicken mince too.

Table of Contents

Pork and Peanut Moneybags

Amanda Wren

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 mins

Cook Time 20 mins

Total Time 40 mins

Course Appetizer

Cuisine Asian

Servings 4

Calories 328 kcal

Ingredients

  

1x2x3x

• 150 g minced pork
• 2 shallots chopped
• 1 crushed clove of garlic
• 1 tbsp coriander fresh, chopped
• 1 tbsp Thai red curry paste
• seasoning
• 3 tbsp crunchy peanut butter
• 1 tsp soy sauce
• 1 tbsp oil to fry
• 4 sheets filo pastry
• 30 g butter melted
• 12 chive lengths

Instructions

 

• Heat a little oil in a frying pan and fry shallot until soft then add garlic for 1 minute.
• Add the pork and brown for about 5 minutes and then add the Thai curry paste for 1 minute.
• Stir in the coriander, soy and peanut butter and cook for a until thickened. Season to taste.
• Leave the mixture to cool.
• Put the filo sheets in a pile and cut into 6 equal pieces.
• Butter a sheet and place another on top at an angle.
• Place a tsp of pork mixture in the middle and pull up the sides.
• Secure with a piece of chive.
• When all 12 are prepared brush the remaining butter over the tops of the moneybags.
• Cook for about 10-15 minutes at 200 degrees C.

Nutrition Facts

Pork and Peanut Moneybags

Amount Per Serving

Calories 328 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 8g50%

Cholesterol 43mg14%

Sodium 311mg14%

Potassium 284mg8%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 2g2%

Protein 11g22%

Vitamin A 938IU19%

Vitamin C 6mg7%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword moneybags, pork

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