- 0.5 onion, peeled and chopped
- 0.5 carrot (about 40g), peeled and grated
- 5 ready-to eat dried apricots, finely chopped
- 1 tsp chopped fresh rosemary leaves
- 250 g British pork mince
- 8 sheets of fresh ready-rolled filo pastry
- 50 g unsalted butter, melted
- 1 tsp olive oil
- 1 tsp sesame seeds
- 1 tsp poppy seeds
Heat the oil in a small pan. Add the onion and cook, stirring, until it has softened and is beginning to brown - about 8 minutes.
Stir in the carrot and cook for another minute. Transfer to a bowl, stir in the apricots, rosemary and pork mince. Mix well using your hands, then divide into 8 portions.
Preheat the oven to 180°C, fan 170°C, gas 4. Lay out one sheet of filo and brush half lengthways with a little butter. Fold the pastry in half to make one long strip. Place one portion of the pork filling at the top. Fold the pastry and filling over at right angles to make a triangle and continue folding to form a neat triangular parcel. Repeat with the remaining pastry and mixture to make 8 parcels.
Put on a baking sheet, brush with the remaining butter and sprinkle with sesame and poppy seeds. Bake for 20-25 minutes until the parcels are golden and crisp. The parcels are best served warm, so once cooked, wrap in foil and transport to your venue, if you're making them for a party or picnic.
Cook's tip: if you're planning to take this to a picnic, get ahead by making the recipe the night before, ready to bake first thing in the morning.