Go Back
–+ servings

Pork and Peanut Moneybags

Amanda
Pork mince, flavoured with Thai red curry paste, garlic, coriander and peanut butter and baked in filo moneybags tied with chives.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 328 kcal

Ingredients
  

  • 150 g minced pork
  • 2 shallots chopped
  • 1 crushed clove of garlic
  • 1 tablespoon coriander fresh, chopped
  • 1 tablespoon Thai red curry paste
  • seasoning
  • 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

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 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.

Nutrition

Calories: 328kcalCarbohydrates: 16gProtein: 11gFat: 25gSaturated Fat: 8gCholesterol: 43mgSodium: 311mgPotassium: 284mgFiber: 2gSugar: 2gVitamin A: 938IUVitamin C: 6mgCalcium: 30mgIron: 2mg
Keyword moneybags, pork
Tried this recipe?Let us know how it was!