Pork, Apple & Prune Parcels

• 1 teaspoon olive oil
• 4 shallots, thinly sliced
• 1 shallot, unsliced (to garnish)
• 1 granny smith apple (200gm)
• 400 g pork fillets, small cubes
• 6 pitted prunes, roughly chopped
• 3 teaspoons plain flour
• 14 cup chicken stock, made using stock cube (60ml)
• 2 tablespoons cider vinegar
• 1 tablespoon fresh sage leaf, finely chopped
• 8 sheets phyllo pastry
• salt & freshly ground black pepper

1. Heat oil in non-stick frying pan over medium heat.
2. Add sliced shallots and apple.
3. Cook for 3 minutes or until softened.
4. Add pork and prunes.
5. Cook for 4 minutes or until pork is browned.
6. Add flour, stirring until well combined.
7. Slowly add stock, vinegar and sage.
8. Cook for a further 2 minutes, stirring occasionally, until mixture has thickened.
9. Season with salt and freshly ground pepper.
10. Preheat oven to 180c.
11. Lightly grease 4 individual pie tins.
12. Place 1 sheet of phyllo pastry on a workbench
13. Cover phyllo you are not using with a damp tea towel (to prevent it drying out).
14. Spray sheet with olive oil spray.
15. Fold in half, short end to short end.
16. Place over pie tin, allowing edges to over hang.
17. Repeat with another sheet, placing cross-ways over other sheet.
18. Repeat with remaining tins & phyllo.
19. Spoon mixture into tins.
20. Cut reserved shallot into 4x30cms strips.
21. place into warm water to soften.
22. Gather the phyllo pastry to from 4 parcels.
23. Tie with shallot strips.
24. Spray with olive oil spray.
25. Bake for 25 minutes or until pastry is golden and crisp.
26. Gently lift parcels onto serving plates.
27. Serve.

olive oil, shallots, shallot, granny smith apple, pork, prunes, flour, chicken stock, cider vinegar, sage leaf, pastry, salt

Taken from www.food.com/recipe/pork-apple-prune-parcels-242883 (may not work)