Sticky pork fried rice parcels

Method

1. Fry 2 shallots, chopped, in 2 tbsp groundnut oil for 5 minutes.
2. Add 1 garlic clove, crushed, 1 red chilli, finely sliced, and a good knob of fresh ginger, finely chopped.
3. Add 300g free-range pork mince and fry until brown, then add 1 tbsp Chinese five-spice powder, 2 tbsp soy sauce and ½ tbsp honey. Cook until sticky.
4. Put 150g basmati rice in 275ml boiling salted water. Cover and simmer for 8-10 minutes until the water is absorbed.
5. Stir into the pork with a handful of chopped fresh coriander. Cool slightly.
6. Preheat the oven to 200°C/fan180°C/gas 6.
7. Roll out 2 x 375g puff pastry sheets to make a little thinner, then cut each into 6 equal squares.
8. Divide the pork and rice among the squares, then brush with beaten egg and fold the corners together to seal.
9. Brush all over with more egg, sprinkle with sesame seeds and bake for 20-25 minutes.
10. Serve with green salad.