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
Method
- 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
- Start by adding the onion, garlic, chillies and ginger in a mini food processor and blitz into a paste
- 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
- Turn up the heat and add the mince, breaking it up constantly with a spoon as it browns for a further 5 minutes
- 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
- Stir in the parsley and coriander and cook for a further 2 minutes
- Remove from the heat and set to one side to cool slightly whilst you prepare the pastry
- Carefully unroll the pastry sheets and keep damp with damp kitchen roll over the top to prevent it from drying out
- 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
- 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
- Spoon the mixture into the centre and flatten it out with the back of a spoon so it fills out the case evenly
- 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
- Lightly brush the top of the pie with oil and pop into the oven for 45 minutes
- Remove from the oven and allow to cool in the tin for a couple of minutes before removing
- Slice into wedges and serve. Enjoy with a side of your choice