Pork, Thyme and Water Chestnut Filo Bundles Recipes

Ingredients :

1 tbsp sunflower oil, plus more for frying

1 tsp fresh grated ginger

10 oz pork fillet, finely chopped

6 scallions, chopped

1 cup chopped mixed mushrooms

1/2 cup chopped canned bamboo shoots

12 water chestnuts, finely chopped

2 tsp cornstarch

1 tbsp soy sauce

2 tsp anchovy paste

2 tsp fresh thyme, chopped

salt and pepper

8 large sheets filo pastry

scant 2 tbsp butter, melted

1. Heat the oil and fry the ginger for a few seconds and then add the pork.
2. Stir well and cook until color changes.
3. Add the scallions and mushrooms and cook until tender.
4. Add the bamboo shoots and water chestnuts and cook quickly.
5. In a small bowl, mix the cornstarch with the soy sauce and anchovy paste.
6. Add to the pan and stir well.
7. Add the chopped thyme, season with salt and pepper, and cook until thickened.
8. Take a sheet of filo pastry and fold in half to make a square.
9. Place two tbsp of filling across one corner and fold the corner over, then fold in the sides.
10. Brush the folded sides lightly with a little melted butter to help the pastry stick.
11. Complete the roll, and place in join side down on a cloth, then fold the cloth over the top to cover it.
12. Finish all the rolls, putting each one in the cloth as it is made.
13. Heat some oil for semi deep frying, and fry 2-3 rolls at a time until evenly browned.
14. Drain on absorbent paper and serve hot.

Filo pastry is easy to use and delicious - the light, crisp wrapping makes a simple recipe into a celebration.

Makes 8

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