Products::

3 cans of Compass pork in own juice
1 pack phyllo pastry sheets
2 garlic cloves
1 onion
3–5 tbsp tomato sauce
Fresh basil
Fresh parsley
Oregano
Butter or oil (for brushing)
1 egg yolk

Let’s start with the filling:

1. Open the cans and, if there’s too much fat, drain off some of it.
2. Heat a little oil or butter in a pan and sauté the finely chopped onion over medium heat until soft.
3. Add the crushed garlic and stir for 20–30 seconds — just until fragrant (don’t let it burn!).
4. Add the pork and break it up with a fork.
5. Stir in the tomato sauce and mix well.
6. Season with basil, parsley, and oregano.
7. Cook for 5–7 minutes until the filling is flavorful and not too saucy. Let it cool slightly.

Time to shape the triangles:

1. Take one phyllo sheet and fold it lengthwise into thirds to form a long strip.
2. Lightly brush the strip with melted butter or oil.
3. Place 2–3 tablespoons of filling at one end.
4. Fold into a triangle, just like classic phyllo pastries.
5. Repeat with the remaining sheets and filling.

Place the triangles on a baking tray lined with parchment paper.
Brush the tops with beaten egg yolk (you can add a teaspoon of oil or a little water). Sprinkle with sesame seeds if you like.
Bake in a preheated oven at 180°C for about 30 minutes, until golden and crispy.

Tip: These are perfect warm from the oven, but they’re just as good later — great for parties, lunchboxes, or a cozy snack.