| 6 |
Filo Pastry Sheets |
| 4 tbsp |
SCS Salted Butter
(At room temperature) |
| 1 |
Egg (Beaten) |
| For the Filling: |
| 2 tbsps |
SCS Unsalted Butter |
| 70g |
SCS Cream Cheese |
| 60g |
Carrots (Finely diced and blanched) |
| 60g |
Asparagus (Finely diced) |
| 40g |
Yellow Bell Peppers (Finely diced) |
| 150g |
Gold Coin Pork (Finely diced) |
| Salt and Pepper to Taste |
|
|
| 1. |
Preheat oven to 180°C. |
| 2. |
Make the filling. Melt butter in a sauté pan and add carrots, asparagus and bell peppers. Once fragrant, tip in the diced gold coin pork. Allow to cook for a minute then transfer the mixture into a bowl. Allow to cool for 30 mins before mixing the cream cheese. Season with salt and pepper then set aside. |
| 3. |
Place one sheet of filo pastry on a flat surface and gently brush it with the softened butter. Place another sheet of filo pastry over it and butter thoroughly before placing the final layer of filo pastry. |
| 4. |
Place half of the filling mixture at the edge of the buttered pastry sheets, and roll it up like a spring roll, sealing the open edges carefully. Repeat the same process with the remaining half of the filling and pastry sheets. |
| 5. |
Brush the filo pastry parcels with egg wash and bake for 15-20 mins until golden brown. Allow pastries to cool slightly, divide into four portions and serve with a green salad, if desired. |
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