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.