1 onion chopped
Oil & butter for frying
800g fresh pork fillet cubed
1 teaspoon freshly grated ginger
1 tablespoon crushed garlic
2  tablespoon  cake flour
1  teaspoon  fresh chopped thyme
1 tin Miami Italian Style Tomatoes
100ml red wine
1 cup frozen corn
1 of each red / green & yellow pepper chopped
Phyllo pastry for top

Fry onion in a small amount of oil until soft and transparent.   Add peppers, garlic & ginger and fry until soft, remove from pan. In the same pan fry pork fillet cubes lightly until brown, add peppers, garlic & ginger back into the pan with pork and stir in the cake flour, fry lightly and pour red wine in as you would make a white sauce.

Cook and stir until smooth and mixed well.  Add the rest of the ingredients (except the phyllo) and cook for a few more minutes.  Place in an oven dish and brush phyllo with melted butter. Scatter crumbled phyllo over and sprinkle a few sesame seeds over the top.  Bake at 180°C for 30 minutes or until golden brown.