These little pockets are a big hit with the boys.
As odd as it sounds adding the avocado to the cold filling, I think that it adds a lovely unexpected element and sneaks something green into the unsuspecting kids!
You can make mini versions of these as a party nibble and make ahead and freeze works well too, just omit the avocado if freezing.
1kg minced pork
30-50mls olive oil
2 onions, diced
2 cloves garlic, minced
2 chipotle chillies in adobe sauce, chopped
1 tablespoon ground coriander
1 tablespoon smoked paprika
2 teaspoons ground cumin
salt and pepper
2 tablespoons fresh chopped oregano
200mls light sour cream
75 g fresh coriander, leaves and stalks chopped
2 large avocados, diced
375g fillo pastry
100-150g butter, melted
In a large pan, heat the oil over a medium heat and cook the onions for around 10mins until soft.
Add the garlic and cook for one minute.
Turn the heat up to high and add the pork, chipotle chillies, ground coriander, smoked paprika, ground cumin, salt and pepper.
Cook, stirring frequently, until the meat is browned.
Add the fresh oregano and sour cream to the pan, allow to simmer gently until most of the liquid has evaporated, set aside to cool.
Once the pork is cold, add the fresh coriander and avocado.
Preheat the oven to 180degrees Centigrade.
Take a sheet of pastry and brush it with butter, top with another sheet, brush again and add another layer. Cut the pastry sheets in half lengthwise.
Take a 16th of the meat mix and spoon onto the bottom short corner of the cut sheet. Fold into a triangle and then keep folding over, working your way up the pastry strip to the top.
Brush the edge with butter to seal.
Set aside on a baking sheet and repeat until you have 16 pockets.
Brush the tops with butter and bake for 25-30mins until golden.