Pork Parcels on Apple Compôte

Layered filo pastry parcels filled with pork, chilli, and apricots, served over a sweet mashed apple compôte.

Dinner Savory Pork Apple Filo

Estimated Nutrition

Calories

477.1

kcal / serving

954.2 kcal total

Carbs

62.8g

per serving

125.6 g total

Fat

16.4g

per serving

32.8 g total

Protein

21.2g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

tbsp

Brown Sugar

for compote

Dairy

piece

Egg

free-range, beaten

Fruits

piece

Apricot

dried, diced

piece

Apple

sliced

GrainsCereals

sheets

Filo Pastry

ready-made, cut into 7cm squares

Meat

100

Pork Fillet

sliced into 2cm thick slices

NutsSeeds

0.5

tsp

Chili Flakes

dried

sprigs

Tarragon

fresh, chopped

tsp

Sesame Seed

bunch

Chive

fresh, to garnish

OilsFats

0.5

tsp

Sesame Oil

to serve

Other

tsp

Honey

Method

Place a pork slice on each base and season with chilli and tarragon.

Simmer apple, sugar, and water for seven minutes, then mash and stir in honey.

Place on an oiled sheet, brush with egg, top with sesame seeds, and bake for 10-12 minutes.

Fold and roll the pastry to seal the parcels using beaten egg.

Lay out one sheet of filo pastry and brush with beaten egg.

Stack three layers of filo pastry, brushing egg between each sheet, and repeat to create two bases.

Preheat the oven to 225°C.

Sprinkle brown sugar and apricot pieces over the pork.

Serve the parcels on the compote garnished with chives and sesame oil.