Mix the pork with the spices and flour. Melt the butter in a heavy based pan and add the shallots. Add the pork and the crushed garlic and cook. Add the apples, apricots and prunes. Add the honey and incorporate ingredients well. Season to taste and remove from the heat and leave aside to cool. Cut squares from the filo pastry and layer 3 times to produce a "star" effect. Sticking them together with egg wash. Place a little pork mixture inside the filo and seal together to form a parcel. Place in a moderate oven until golden brown. Mustard sauce: Melt the butter and add the shallot, bay leaf, parsley stalk, peppercorns and cook a little without colouring. Add the mustard and vegetable stock and reduce the liquid by half. Add the double cream, season to taste and serve. Tomato sauce: Melt the butter in a pan and add the onion. Cook a little and add the garlic. Add all the remaining ingredients, boil and season to taste. Pass through a fine sieve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1403g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 949 (84%)|
|Amt Per Serving||% DV|
|Total Fat 105.5g||141 %|
|Saturated Fat 64.2g||321 %|
|Monounsaturated Fat 29.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 479.9mg||148 %|
|Sodium 3344.7mg||115 %|
|Potassium 375.1mg||10 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 41.2g|
|Protein 8.5g||12 %|
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Calories per serving: 1127
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