recipe of homemade Thai pork and chilli money bags

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai pork and chilli money bags. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai pork and chilli money bags is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai pork and chilli money bags is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 teaspoons vegetable oil
  • 3 green onions, thinly sliced
  • 1 stalk lemongrass (white part only), finely chopped
  • 500g pork mince
  • 2 tablespoons sweet chilli sauce
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon fish sauce
  • 1 tablespoon finely chopped fresh coriander leaves
  • 1 tablespoon finely chopped fresh mint leaves
  • 12 sheets filo pastry
  • Canola oil cooking spray
  • 1/2 bunch fresh chives, halved, blanched (see note)
  • Sweet chilli sauce, to serve

Method

  • Step 1
    Heat oil in a large frying pan over medium-high heat. Add onion and lemongrass. Cook, stirring, for 2 minutes or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through. Stir in sweet chilli sauce, lime juice, fish sauce, coriander and mint. Remove from heat.
  • Step 2
    Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat with a third sheet of filo. Repeat process to make a total of 4 stacks. Cut filo stacks in half lengthways. Cut each half into thirds.
  • Step 3
    Place 1 square filo on a flat surface. Place 1 tablespoon mince mixture in centre of filo. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Place on prepared baking tray. Repeat with remaining filo, spray, mince mixture and chives. Spray pouches with oil. Bake for 25 minutes or until light golden and crisp. Serve with sauce.

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