This is a favourite of mine, I use it often and it's very popular with guests too. It's a Thai dish I learned at a cooking class.

Crispy Parcels

1/2 lb minced pork
1/2 lb finely chopped prawns (cooked or raw)
2-3 cloves garlic, crushed
2 Tbsp chopped fresh cilantro leaves
1 tsp salt
1 tsp pepper
1 Tbsp cornflour
Fillo pastry

Combine all ingredients in a deep bowl, mix well. Cut 2 sheets of fillo pastry in 3 inch squares. Brush each square with melted butter and stick two squares together Place tablespoonfuls of mixture in centre of double squared sheets and gather up the corners and "scrunch" in the middle like a pouch. Bake in a moderate oven until golden brown. Serve with dipping sauce.
Makes about 18 parcels.

Chilli Dipping Sauce

2 red chilli peppers, minced
2 cloves garlic, crushed
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
2 Tbsp Chopped fresh cilantro leaves

Boil vinegar, sugar and salt together until sugar dissolves. Set aside to cool.
When cool, pour into a small bowl, add minced chillies and garlic. Garnish with fresh cilantro leaves.

I give each person a small bowl of dipping sauce.