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.
Pork and Peanut Moneybags
- 150 g minced pork
- 2 shallots chopped
- 1 crushed clove of garlic
- 1 tablespoon coriander fresh, chopped
- 1 tablespoon Thai red curry paste
- 3 tablespoon crunchy peanut butter
- 1 teaspoon soy sauce
- 1 tablespoon oil to fry
- 4 sheets filo pastry
- 30 g butter melted
- 12 chive lengths
- 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 teaspoon 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.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.