Pulled Pork Filo Parcels Party Food Recipe
We love making our own party food to impress our Christmas guests. Fresh food is just always better! If you’re looking to make your own home cooked party food this Christmas, these pulled pork filo parcels are the perfect party food recipe. They’re super easy, and our Slow Cooked Pulled Pork saves you all the effort of having to prep the meat. Great for freezing if you have any leftovers to keep the Christmas party food going for as long as possible!
- 1 pack of our The Jolly Hog Slow Cooked BBQ Pulled Pork
- 1 tbsp red curry paste (or sriracha)
- 1 tbsp fish sauce
- 5 spring onions, chopped
- 25g fresh ginger
- 2 garlic cloves
- 1 lime
- 270g pack of Filo pastry
- 4 tbsp sunflower oil
- Black sesame seeds
- Start by combining all your ingredients in a bowl.
- Add your cooked pulled pork, red curry paste (Sriracha also works well) and fish sauce.
- You can also add thinly chopped spring onions. Finely chop or grate the fresh ginger and chop and mince garlic cloves. Mix these in to the ingredients above.
- Mix in the juice of a lime. This goes great with our tangy apple BBQ sauce.
- Take 3 sheets of filo pastry and cut each sheet into evenly sized rectangles, creating 12 rectangles. Cover them with a damp and clean tea towel to stop the pastry drying out.
- Add 4 tbsp sunflower oil to a bowl and use a brush to lightly coat one rectangle at a time with oil.
- With the shorter side of the parcels facing you, spoon some of your pulled pork filling in a line across the pastry, in the centre of the parcel.
- Fold one side over the filling, and then tuck in the two sides to cover the ends.
- Roll up to the end of the other side so you have a tube, fully covered by pastry.
- Do the same with each of your filo rolls, creating all together.
- Line a tray with parchment paper and add the rolls on top.
- Brush the rolls with a little more oil and sprinkle with black sesame seeds.
- Heat your oven to 180c fan or 200c and bake the filo rolls for 15 mins, or until the pastry has turned golden brown and crispy. Serve with sweet chilli as a dipping sauce.