- 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
- 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.