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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.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Asian
Servings 4
Calories 328 kcal


  • 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


  • 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
Keyword moneybags, pork
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