Bramley Apple and Pork Parcel To Seal Up Bundles Of Sweet Surprises

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


  1. Add corn flour, 1 tsp sugar and coriander into pork mince and mix thoroughly. Set aside.
  2. Heat oil in wok. Add onions and fry till fragrant.
  3. Add leeks and apple. Stir fry for 1 min.
  4. Add pepper, chilli powder and  1/2 tsp sugar. Stir fry for another min.
  5. Add fried mixture into pork mixture and mix.
  6. Preheat oven at 180 deg. Line baking tray with greased paper.
  7. Brush melted butter along half of 1 filo sheet, lengthwise. Fold it into half along the length.
  8. Brush melted butter along half of folded sheet, lengthwise. Fold again to form 1 long strip.
  9. Place 1 tbsp of mixture near to 1 edge of the strip.
  10. Fold the sheet and mixture over at right angles to make a triangle.
  11. Continue folding to form a neat triangular parcel. Seal with a bit of melted butter and place on baking tray.
  12. Repeat the steps with the rest of the 11 filo pastry sheets.
  13. Brush the top of the parcels with melted butter. Sprinkle with poppy seeds.
  14. 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.

Makes 12

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