Bramley apple is a type of sour apple that is usually used in cooking, due to its light weight and fluffiness, rather than eaten raw. I cannot agree more with this description given in Wikipedia – it tastes horribly sour by itself.
Well, at least I know now that green apples are not the only apples that are green!
- Corn flour: 2 tsp
- Sugar: 1 tsp + 1/2 tsp
- Coriander: 1 stalk, chopped
- Minced pork: 200g
- Oil: 1 tbsp
- Red onion: 1/2, chopped finely
- Leek: 1/2 stalk, chopped finely
- Bramley apple: 1, grated
- Ground blackpepper: to taste
- Chilli powder: 1/2 tsp
- Butter: 30g, melted
- Filo pastry sheet: Pack of 12
- Poppy seeds: a spoonful
- Add corn flour, 1 tsp sugar and coriander into pork mince and mix thoroughly. Set aside.
- Heat oil in wok. Add onions and fry till fragrant.
- Add leeks and apple. Stir fry for 1 min.
- Add pepper, chilli powder and 1/2 tsp sugar. Stir fry for another min.
- Add fried mixture into pork mixture and mix.
- Preheat oven at 180 deg. Line baking tray with greased paper.
- Brush melted butter along half of 1 filo sheet, lengthwise. Fold it into half along the length.
- Brush melted butter along half of folded sheet, lengthwise. Fold again to form 1 long strip.
- Place 1 tbsp of mixture near to 1 edge of the strip.
- Fold the sheet and mixture over at right angles to make a triangle.
- Continue folding to form a neat triangular parcel. Seal with a bit of melted butter and place on baking tray.
- Repeat the steps with the rest of the 11 filo pastry sheets.
- Brush the top of the parcels with melted butter. Sprinkle with poppy seeds.
- Bake for 20-25 min till golden brown. Leave to cool for 5min before serving.
- You could make bigger parcels by using 2 filo sheets at a time and then folding them just once.
- The recipe has been adapted quite a bit – the carrots have been replaced with leeks. And because the apples are sour, I’ve decided to use red onions instead of white ones to sweeten the dish up a bit.