Thai Pork Pie©


  • 8.8oz-250g Ready-Made Filo Pastry
  • 1x Red Onion
  • 17.6oz-500g Lean Pork Mince (seasoned with salt and pepper)
  • 2 teaspoons Allspice
  • 2x Green Chillies
  • 6.7 fl oz-200ml Chicken Stock
  • 1x tablespoon Lime Juice
  • 2 tablespoons Flat Leaf Parsley (chopped)
  • 2 tablespoons Fresh Coriander (chopped)
  • 1 tablespoon Dark Soy Sauce
  • 1 tablespoon Sunflower Oil
  • 4x Garlic Cloves
  • 1x medium piece of Fresh Ginger (peeled)
  • 1.4oz-40g Dark Brown Sugar


  1. Pre-heat oven with an oven tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 22cm/9" flan/tart tin and set to one side
  2. Start by adding the onion, garlic, chillies and ginger in a mini food processor and blitz into a paste
  3. In a large frying pan over a medium heat, heat the oil and add the paste for 5 minutes until it has started to soften and become fragrant
  4. Turn up the heat and add the mince, breaking it up constantly with a spoon as it browns for a further 5 minutes
  5. Add the allspice, sugar, lime juice, soy sauce and chicken stock and cook for a further 10 minutes on a slightly lower heat for 10 minutes, until the stock has reduced, and the mix is thicker and sticky
  6. Stir in the parsley and coriander and cook for a further 2 minutes
  7. Remove from the heat and set to one side to cool slightly whilst you prepare the pastry
  8. Carefully unroll the pastry sheets and keep damp with damp kitchen roll over the top to prevent it from drying out
  9. Brush the first sheet with sunflower oil and place oil side down into the prepared tin so the sides are hanging over the edge of the tin
  10. Repeat this process and layer up the pastry sheets in the tin, slightly rotating the pastry sheet each time to ensure all the sides are covered
  11. Spoon the mixture into the centre and flatten it out with the back of a spoon so it fills out the case evenly
  12. Pull in the pastry sides that are hanging over the edge into the centre until the mix is completely covered, slightly scrunch the top together
  13. Lightly brush the top of the pie with oil and pop into the oven for 45 minutes
  14. Remove from the oven and allow to cool in the tin for a couple of minutes before removing
  15. Slice into wedges and serve. Enjoy with a side of your choice

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