Pork, Apple & Prune Parcels Recipe

Name: Pork, Apple & Prune Parcels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ 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

Servings: persons

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
¼ 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.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 4 shallots, thinly sliced, 1 shallot, unsliced (to garnish), 1 granny smith apple (200gm), and more.

Yes, Pork, Apple & Prune Parcels falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork, Apple & Prune Parcels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions