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.
- 150 g minced pork
- 2 shallots chopped
- 1 crushed clove of garlic
- 1 tbsp coriander fresh, chopped
- 1 tbsp Thai red curry paste
- 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
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.
Calories: 328kcalCarbohydrates: 16gProtein: 11gFat: 25gSaturated Fat: 8gCholesterol: 43mgSodium: 311mgPotassium: 284mgFiber: 2gSugar: 2gVitamin A: 938IUVitamin C: 6mgCalcium: 30mgIron: 2mg