Ingredients

• 6 sheets ready-made filo pastry
• cut into 7cm/3in squares
• 2 free-range eggs
• beaten
• 1 pork fillet
• sliced into 2cm/1in thick slices
• ½ tsp dried chilli flakes
• 2 sprigs of fresh tarragon
• chopped
• 1 tbsp brown sugar
• 4 dried apricots
• diced
• 2 tsp sesame seeds
• fresh chives
• to garnish
• ½ tsp sesame oil
• to serve
• 1 apple
• sliced
• 1 tbsp brown sugar
• 1 tsp honey

Directions

• Preheat the oven to 225C/450F/Gas 7.
• Lay out one sheet of ready-made filo pastry and brush with the beaten egg.
• Top this sheet with another sheet of ready-made filo pastry and repeat
• until there are three layers of filo. Repeat this process to create two prepared filo bases.
• Place one slice of pork at one end of each filo base and top with the chilli flakes and tarragon.
• Sprinkle both with brown sugar and dried apricot pieces.
• Brush around the sides with the beaten egg and fold in the sides
• then loosely roll up and seal with more of the beaten egg.
• Lay the parcels onto an oiled baking sheet. Brush all over with the beaten egg
• sprinkle with sesame seeds and place in the oven for 10-12 minutes or until cooked through. Remove from the oven and set aside.
• For the compote
• place the apple and sugar in a pan with a splash of water. Heat to a simmer and gently cook for seven minutes
• or until soft. Remove from the heat and mash with a potato masher. Return to a gentle heat and drizzle with honey.
• To serve
• place the compote into a warm dish and top with the pork parcels
• garnished with chives and a drizzle of sesame oil.