These were nice, not unsimiliar to a samosa but a different flavour. The satay sauce combined with the pork mince and lots of vegetables went down a treat.
Using the filo pastry made them light and delicate, a nice lunchtime treat and these would be perfect as an entree or even finger food.
Satay Pork Parcels
ProPoints per serve: 2
500 grams pork mince
4 spring onions, finely sliced
1 zucchini, grated
2 carrots, grated
1 red capsicum, finely diced
1/2 cup satay sauce
1 teaspoon curry powder
1 tablespoon soy sauce
2 teaspoons sesame oil
14 sheets Antoniou fresh filo pastry
Preheat oven to 200 degrees Celsius.
Combine pork, spring onions, zucchini, carrots, capsicum, satay sauce, soy sacue and sesame oil in a large bowl. Mix well to combine.
Taking one sheet of pastry at a time, place first sheet on pastry board or work bench and spray with cooking spray. Top with a second sheet. Cut equally into 4 rectangles. Place a spoonful of mixture in the closest corner of each sheet to you. Working with one pastry at a time fold over mixture in a triangle shape down the length of the pastry until all folded. Continue with remaining pastry and mixture.
Place on a baking tray and spray with cooking spray. Cook for 15 - 20 minutes or until golden brown and cooked through, turning once during cooking.
(click here for a printable version of the recipe)