Mushroom & Pork Filo Parcels

Tasty as a snack or a nibble.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Prep: 20 min Cook: 20 min

Ingredients

Mushrooms 5-6
Dried shiitake mushrooms 2
Onion 1/2-1
Garlic 1 clove
Minced pork 50g
Green pepper 1/3-1/2
Soy sauce 2/3 tbsp
Breadcrumbs a little
Filo pastry sheets 4
Vegetable oil as required
Grated ginger 1 thumb
[Sauce]
Soy sauce as required
Chilli as required
Sesame oil as required

Method

1
Chop the mushrooms into small dice. Finely chop the onion and garlic. Rehydrate the shiitake mushrooms and dice.
2
Put the oil in a frying pan and fry the minced pork on medium heat. Allow the moisture to evaporate and brown the meat. Transfer to a plate.
3
Add the onions into the frying pan. Add all the mushrooms until browned.
4
Add the cooked minced pork back to the frying pan and add the garlic. Fry for 1-2 minutes.
5
Season Step 4 with soy sauce and allow to cool to hand hot.
6
Cut each filo pastry sheet into half and fill with 1/8 of the mixture from Step 5. Roll into cigar shapes or triangles, as you like.
7
Place Step 6 onto a baking tray and brush with melted butter and sprinkle with the breadcrumbs. Put in the oven Gas mark 6-7. Bake for 15-20 minutes until golden brown.
8
Mix all the sauce ingredients together.
9
Arrange Step 7 onto a dish and serve with Step 8 and grated ginger.

Tips & Note

You can shallow fry at Step 7 instead of putting in the oven. Don't overfill otherwise you won't be able to roll and secure the parcels.

Mushroom & Pork Filo Parcels

Tasty as a snack or a nibble.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Prep: 20 min

Cook: 20 min

Ingredients

Mushrooms 5-6
Dried shiitake mushrooms 2
Onion 1/2-1
Garlic 1 clove
Minced pork 50g
Green pepper 1/3-1/2
Soy sauce 2/3 tbsp
Breadcrumbs a little
Filo pastry sheets 4
Vegetable oil as required
Grated ginger 1 thumb
[Sauce]
Soy sauce as required
Chilli as required
Sesame oil as required

Mushroom & Pork Filo Parcels

Recipe ID :632 Posted on 31 MAY 2015

Serves 2

Prep 20min
Cook 20min
views 5,439
printed 235

saved 0

Tasty as a snack or a nibble.

Share

Ingredients

Print Ingredients Email Ingredients
5-6
2
1/2-1
1 clove
50g
1/3-1/2
2/3 tbsp
a little
4
as required
1 thumb
as required
as required
as required

Method

Prep
20min
Cook
20min
1
Chop the mushrooms into small dice. Finely chop the onion and garlic. Rehydrate the shiitake mushrooms and dice.
2
Put the oil in a frying pan and fry the minced pork on medium heat. Allow the moisture to evaporate and brown the meat. Transfer to a plate.
3
Add the onions into the frying pan. Add all the mushrooms until browned.
4
Add the cooked minced pork back to the frying pan and add the garlic. Fry for 1-2 minutes.
5
Season Step 4 with soy sauce and allow to cool to hand hot.
6
Cut each filo pastry sheet into half and fill with 1/8 of the mixture from Step 5. Roll into cigar shapes or triangles, as you like.
7
Place Step 6 onto a baking tray and brush with melted butter and sprinkle with the breadcrumbs. Put in the oven Gas mark 6-7. Bake for 15-20 minutes until golden brown.
8
Mix all the sauce ingredients together.
9
Arrange Step 7 onto a dish and serve with Step 8 and grated ginger.

Tips & Note

You can shallow fry at Step 7 instead of putting in the oven. Don't overfill otherwise you won't be able to roll and secure the parcels.

PRO
yhiranuma
I’ve got 157 recipes!

YHIRANUMA
Step into my kitchen!
Ideal on a hot summery day, it's refreshing and tasty. Works well as a light meal if you don't have a huge appetite.
Crushed sesame seeds, Miso, Dashi broth (cold), Light soy sauce or fish sauce (optional), Cucumber, Salt, Tinned tuna, Pickled plum puree, Spring onions, Somen noodles
PRO
Colourful with lots of ingredients.
Asparagus, Watercress, Broad beans (frozen), Just cooked rice, Butter, Smoked trout fillets, Optional toppings:, Fine strips of ginger, Finely chopped favourite pickled vegetables, Finely chopped chives or spring onions, Fine strips of shiso herb (or basil), Crushed sesame seeds
PRO
This will really warm you up with its comforting and homely flavours.
Meatballs:, Duck breast fillet, Breadcrumbs soaked in milk, Spring onions, Ginger (grated), Egg, Noodle Soup:, Onion, Leek, Ginger slices, Thick dashi broth, Light soy sauce, Mirin, Vegetable oil, Soba noodles & cayenne pepper
PRO
A big dish with lots of vegetables.
Cabbage, Onion, Garlic, Chorizo, Paprika powder (if you like), Potatoes (medium), Tinned tomatoes, Chicken stock, Olive oil, Salt & pepper, Eggs, Creme fraiche, Your favourite bread as a side
PRO
In times of war, the citizens were given poor quality sausages that led to them exploding while they fried...hence bangers!
Your favourite sausages, Potatoes, Butter, Double cream, Salt & pepper, Gravy:, Onions (finely sliced), Red wine, Beef stock, Flour, butter, Worcester sauce, Sugar, balsamic vinegar
PRO
Mixing chilli sauce with the mayonnaise gives an unexpected flavour. It goes well with vegetables too.
Cod fillets, Flour, Beaten egg, Breadcrumbs, Chilli sauce or paste, Mayonnaise, Lemon juice, Salt & pepper, Oil for frying
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

A typical British dish, handy for using up leftover roast chicken.
Chicken breast & thighs, Salt & pepper, Mushrooms, Butter, Olive oil, Garlic, Onion (medium), Thyme, Flour, Chicken stock, Thick double cream, Puff Pastry sheet, Egg
KitchenCIB
HOME
If you ever have any leftover cabbage or sprouts, you should really try this recipe, it makes a delicious snack.
Pork belly, Brussels sprouts, Ginger, Eggs, Fried onions , Plain flour, Baking powder, Yam (grated), Dashi broth
A typically western comfort food...but also works well with cooked rice!
Minced pork, Minced beef, Olive oil, Onion (large), Garlic, Pancetta, White bread (or panko), Milk, Rosemary, Worcester sauce, Eggs, Gravy:, Meat juices, Tomato puree, Sugar, Pepper
motoko
HOME
This works well with really thick slices of bread (if you can find it) or two medium ones pressed together. An unusual but tasty breakfast option.
Frozen spinach, Bacon rashers, Mushrooms, Double cream, Butter, Salt & pepper, Cheddar cheese (grated), Chicken stock cube, Eggs, Sliced bread (white, medium)
KitchenCIB
HOME
Easy but delicious, try this Japanese style twist.
Leek, Ham slices, Mozzarella cheese, Parmigiano reggiano, Breadcrumbs, Olive oil, Dashi stock, Sake, Salt, Sesame oil
Mizue
PRO
Stuff the peppers cut into curved bowl shapes so that the filling stays put - this is the end of whole stuffed peppers where they're not actually stuffed!
Peppers (green and yellow), Minced pork, Salt & pepper, Onion, Carrot, Garlic, Soy sauce, Chicken stock granules, Egg yolk, Breadcrumbs, Flour, Sauce:, White wine, Tomato ketchup, Worcester sauce, Sesame seeds

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME