Pork filo parcels
- 5 tbsp sunflower oil
- 1 large red onion, chopped
- 2 tbsp freshly grated root ginger
- 2 red chillies (or green chillies), de-seeded and chopped
- 2 x 513g packs minced pork
- 4 tbsp Asda Soy Sauce
- 1 small lime, zest and juice of
- 2 level tsp brown sugar
- 2 x 270g packs frozen filo pastry
- Sweet chilli sauce, to serve
Heat 2 tbsp of the oil in a pan and cook the onion, ginger and chillies until soft.
Add half of the pork and stir-fry until it changes colour. Tip onto a plate. Add the rest of the pork and cook in the same way. Return all of the cooked pork to the pan with the lime zest and juice, soy sauce and sugar. Stir-fry until the liquid has evaporated. Leave to cool.
Pre-heat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking paper. Cut the pastry in half lengthways to make two oblongs. Lay one piece on a work surface and brush lightly with oil. Put another two pieces of pastry on top and brush the top one with more oil.
Put 1 spoonful of the meat at the top right, a little in from the edge, and fold the opposite corner over to make a triangle. Continue to fold over until all the pastry is used up. Repeat.
Put eight parcels on each baking tray. Brush one batch of eight with oil and bake for 20 minutes until crisp and golden. Serve warm with a sweet chilli sauce for dipping.
Open-freeze the other batch of parcels on a tray until solid. Then pack them in a box, layering with baking paper, and freeze. Defrost and brush with oil before baking.