Recipe- Lizzie Mabbott’s Pork and Chive Moneybags [Serves 4]

Recipe- Lizzie Mabbott’s Pork and Chive Moneybags [Serves 4]


  • 190g minced pork
  • 50g unsalted butter, melted
  • 1 packet of filo pastry
  • 1 packet of chives


  • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 4 shiitake mushrooms, rehydrated and diced finely
  • 1 carrot, peeled and diced
  • 1 spring onion, sliced finely
  • 2 cloves of garlic, finely minced 3cm ginger, peeled and minced
  • A large pinch of white pepper
  • A pinch of sugar

Sauce Mix:

  • 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
  • 4 Tbsp Lee Kum Kee Sweet Hoisin Sauce
  • 1 Tbsp Lee Kum Kee Seasoned Rice Vinegar
  • 4 Tbsp water


  1. Preheat the oven to 180°C/ 160°C fan/ gas mark 4.
  2. Mix the minced pork with the marinade.
  3. Cut a sheet of filo pastry into eight 10cm x 10cm squares. Brush four squares with the melted butter and lay the other four squares on top of each offset in a diamond shape.
  4. Add 2 tsp of the pork mixture in the middle of the pastry. Gather the opposite edges together, until they are bunched. Tie with a chive and place on a baking tray lined with parchment. Repeat with the remaining filo pastry and mixture, aiming for 16 moneybags.
  5. Brush the outsides of the filo pastry with melted butter and bake for 12 minutes, until golden brown.
  6. Incorporate all the ingredients in the sauce mix and spoon into a dipping bowl to serve.