Thai Pork Pie©
About the Recipe
This is a super easy recipe that pays off in flavour. A cheap eat using pork mince and all sorts of exotic yummy flavours. Try it with a side salad
Ingredients
8.8oz-250g Ready-Made Filo Pastry
1x Red Onion
17.6oz-500g Lean Pork Mince (seasoned with salt and pepper)
2 teaspoons Allspice
2x Green Chillies
6.7 fl oz-200ml Chicken Stock
1x tablespoon Lime Juice
2 tablespoons Flat Leaf Parsley (chopped)
2 tablespoons Fresh Coriander (chopped)
1 tablespoon Dark Soy Sauce
1 tablespoon Sunflower Oil
4x Garlic Cloves
1x medium piece of Fresh Ginger (peeled)
1.4oz-40g Dark Brown Sugar
Preparation
Pre-heat oven with an oven tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 22cm/9" flan/tart tin and set to one side
1. Start by adding the onion, garlic, chillies and ginger in a mini food processor and blitz into a paste
2. In a large frying pan over a medium heat, heat the oil and add the paste for 5 minutes until it has started to soften and become fragrant
3. Turn up the heat and add the mince, breaking it up constantly with a spoon as it browns for a further 5 minutes
4. Add the allspice, sugar, lime juice, soy sauce and chicken stock and cook for a further 10 minutes on a slightly lower heat for 10 minutes, until the stock has reduced, and the mix is thicker and sticky
5. Stir in the parsley and coriander and cook for a further 2 minutes
6. Remove from the heat and set to one side to cool slightly whilst you prepare the pastry
7. Carefully unroll the pastry sheets and keep damp with damp kitchen roll over the top to prevent it from drying out
8. Brush the first sheet with sunflower oil and place oil side down into the prepared tin so the sides are hanging over the edge of the tin
9. Repeat this process and layer up the pastry sheets in the tin, slightly rotating the pastry sheet each time to ensure all the sides are covered
10. Spoon the mixture into the centre and flatten it out with the back of a spoon so it fills out the case evenly
11. Pull in the pastry sides that are hanging over the edge into the centre until the mix is completely covered, slightly scrunch the top together
12. Lightly brush the top of the pie with oil and pop into the oven for 45 minutes
13. Remove from the oven and allow to cool in the tin for a couple of minutes before removing
14. Slice into wedges and serve. Enjoy with a side of your choice