Summary

Ingredients

• 2 sheets dough (filo dough sheets), each 415;8 cm (alternatively puff pastry)
• 2 tablespoons oil
• 1 clove garlic, crushed
• 200 g minced pork
• 1 teaspoon curry paste, red
• 2 spring onions, very finely chopped
• 3 tablespoon peanut butter with pieces
• 1 tablespoon soy sauce, light
• 1 tablespoon coriander, freshly chopped
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Divide each sheet of dough into 24 squares each 7cm long, making a total of 48 pieces. Brush each piece lightly with oil, then place 4 pieces on top of each other in 12 indentations of a muffin tin and press in.
2. Bake the dough baskets in a preheated oven at 200 ° C for 6-8 minutes until they are golden brown.
3. Heat the remaining oil in the wok. Add the garlic and stir-fry for about 1 minute. Then add the meat and brown over high heat while stirring for 6-7 minutes.
4. Add the curry paste and spring onions and fry briefly, then stir in the peanut butter, soy sauce and coriander. Season to taste with salt and pepper.
5. Pour the meat filling into the dough baskets and serve hot.