These Asian-inspired phyllo pouches are filled with a mixture of ground pork, water chestnuts and cilantro, all seasoned with crushed red pepper and soy sauce.
- 3 tablespoons peanut oil or olive oil
- 1 clove garlic, minced
- 1/4 cup scallions, finely chopped
- 3/4 pound lean ground pork
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon crushed red pepper
- salt, to taste, if needed
- 1/4 teaspoon black pepper
- 3 tablespoons water chestnuts, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- Cooking Spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F
In a large nonstick skillet, heat 2 tablespoon oil over medium heat. Add garlic, scallions and pork. Brown pork completely and stir to a fine crumble. Season with soy sauce, crushed red pepper, salt (if needed) and pepper. Cook over low heat for 2-3 more minutes. Stir in drained water chestnuts and cilantro. Remove from skillet and drain any excess liquid. Let cool.
Unroll phyllo and cover with plastic wrap and then a slightly damp towel to prevent drying out. Layer 4 phyllo sheets, spraying each with cooking spray. Cut twelve, 3-inch squares from phyllo stack. Place about 2 teaspoons of filling in center of square. Brush phyllo from edge of filling to each point of square lightly with peanut oil or olive oil. Gather points of square and pinch together just above filling. Repeat process 4 times to make 60 pouches.
Place filled pouches at least 1″ apart on un-greased cookie sheet or baking pan. Bake in preheated 350°F oven for about 12 to 15 minutes or until golden brown.
Serve warm with your favorite Asian style dipping sauce.
Serving size: 3 piece (38g), Amount per serving: Calories 110, Total Fat – 7g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 220 mg, Dietary Fiber – 3g, Total Carbohydrate –8g Total Sugars – 1g, Protein –4g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium 0%