Fresh & Light

Thai Beef Pastry Parcels

The Weekly | July 4, 2016

Makes 18
Prep and Cook 45 mins

2 tbsps extra virgin olive oil
4 French shallots, chopped finely
2 cloves garlic, chopped finely
1½ tbsps finely grated ginger
1½ tbsps red curry paste
½ cup (50g) moist coconut flakes
250g beef mince
1 tbsp fish sauce
¼ tsp caster sugar
2 green onions (green shallots), sliced finely
2 tbsps chopped coriander leaves
½ cup (125ml) vegetable oil
9 sheets filo pastry

1 Preheat oven to 200°C (180°C fan-forced).
2 Heat oil in a large frying pan over medium heat. Add shallots, garlic, ½ of the grated ginger and curry paste. Cook, stirring, for a few mins. Add coconut flakes, cook for a further 2 mins, then add beef. Cook, stirring, for about 5 mins or until browned. Add fish sauce and sugar, stir to combine. Remove from heat and cool, before stirring in green onions and coriander.
3 Put vegetable oil into a small bowl and add remaining grated ginger. Brush sheet of pastry with the flavoured vegetable oil; top with two more sheets, brushing each with more oil.
4 Cut sheets into three strips lengthways and then cut each strip in half. Place 1 tbsp of the mince mixture on one narrow edge of each pastry strip. Roll the strips up, brushing each roll with a little oil at the end. Transfer to a baking tray. Repeat with remaining filo and mince mixture.
5 Bake for 15 mins or until golden.


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