Lizzie Mabbott’s Pork and Chive Moneybags

Name: Lizzie Mabbott’s Pork and Chive Moneybags
Yield: Serves 4
Ingredients: 190 grams Minced pork; 50 grams Unsalted butter, melted; 1 packet Filo pastry; 1 packet Chives; Marinade :; 1 tbsp Lee Kum Kee Premium Oyster Sauce; 4 Shiitake mushrooms, rehydrated and diced finely; 1 Carrot, peeled and diced; 1 Spring onion, sliced finely; 2 cloves Garlic, finely minced; 3cm Ginger, peeled and minced; A large pinch White pepper; A pinch Sugar; Sauce Mix :; 1 tbsp Lee Kum Kee Chilli Garlic Sauce; 4 tbsp Lee Kum Kee Sweet Hoisin Sauce; 1 tbsp Lee Kum Kee Seasoned Rice Vinegar; 4 tbsp Water

4 people

00h 00

Credit: Lee Kum Kee UK

Ingredients
Method

190 grams Minced pork
50 grams Unsalted butter, melted
1 packet Filo pastry
1 packet Chives
Marinade :
1 tbsp Lee Kum Kee Premium Oyster Sauce
4 Shiitake mushrooms, rehydrated and diced finely
1 Carrot, peeled and diced
1 Spring onion, sliced finely
2 cloves Garlic, finely minced
3cm Ginger, peeled and minced
A large pinch White pepper
A pinch Sugar
Sauce Mix :
1 tbsp Lee Kum Kee Chilli Garlic Sauce
4 tbsp Lee Kum Kee Sweet Hoisin Sauce
1 tbsp Lee Kum Kee Seasoned Rice Vinegar
4 tbsp Water

1). Preheat the oven to 180°C/ 160°C fan/ gas mark 4.
2). Mix the minced pork with the marinade.
3). Cut a sheet of filo pastry into eight 10cm x 10cm squares. Brush four squares with the melted butter and lay the other four squares on top of each offset in a diamond shape.
4). Add 2 tsp of the pork mixture in the middle of the pastry. Gather the opposite edges together, until they are bunched. Tie with a chive and place on a baking tray lined with parchment. Repeat with the remaining filo pastry and mixture, aiming for 16 moneybags.
5). Brush the outsides of the filo pastry with melted butter and bake for 12 minutes, until golden brown.
6). Incorporate all the ingredients in the sauce mix and spoon into a dipping bowl to serve.