Preparation time: 42 minutes
Servings: 4

These moneybags make a great canape or an impressive starter. The dipping sauce is the star of the show, and with minimal effort you get maximum flavour.

INGREDIENTS

• 190g minced pork
• 1 packet of filo pastry
• 50g unsalted butter
• 1 packet of chives

Marinade:

• 2 cloves of garlic
• 1 spring onion
• 3 cm ginger
• 4 shiitake mushrooms
• 1 carrot
• A large pinch of white pepper
• A pinch of sugar
• 1 Tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix:

• 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
• 4 Tbsp Lee Kum Kee Sweet Hoisin Sauce
• 4 Tbsp water
• 1 Tbsp rice vinegar

PREPARATION

Preheat oven to 180°C / 160°C fan / gas mark 4.

For the marinade, finely mince the cloves of garlic. Cut the spring onion into fine slices. Peel and mince the ginger. Rehydrate and finely dice the shiitake mushrooms. Peel and dice the carrot.

Mix the pork with the marinade.

Melt the butter and 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.

Add 2 teaspoons of mixture in the middle of the pastry. Gather the opposite edges together, until they’re 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.

Brush the outsides of the filo pastry with melted butter and bake for 12 minutes, until golden.

Mix together the sauce mix and spoon into a dipping bowl to serve.