- Combine chopped prawns and pork mince with the remaining ingredients for filling.
- Separate 250gm fillo pastry and spoon a small portion of filling into each wrapper. Fold pastry according to use and seal the adges with egg wash.
- Heat oil for deep frying, add folded pastry and cook until pale straw colour. Remove, drain well and refry until golden brown.
- Serve accompanied with a dipping sauce.
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