Pork, ap­ple tri­an­gles

North West Telegraph - - Television -

Prepa­ra­tion: 20 min­utes Cook­ing: 20 min­utes Serves: 4 In­gre­di­ents:

6-8 sheets filo pas­try Cook­ing oil spray 125g pork mince 1 cup grated ched­dar cheese 2 spring onions, chopped 1 ap­ple, peeled, finely diced 1 tsp whole­grain mus­tard 1 egg, beaten Black pep­per to taste Method Lightly spray one sheet of pas­try with oil. Lay an­other sheet on top. Keep re­main­ing sheets cov­ered with a tea towel. Cut into three evenly sized strips. Com­bine pork mince, cheese, ap­ple, onion, mus­tard, egg and pep­per in a bowl. Mix well. Place a heaped spoon­ful on the bot­tom of one of the strips. Fold cor­ner over to form a tri­an­gle. Con­tinue fold­ing to end of strip. Brush both sides with a lit­tle oil. Re­peat the process with the re­main­ing pas­try. Bake the tri­an­gles in a 200C oven for 15-20 min­utes or un­til golden. Serve hot.

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