Filo Pastry (defrosted)
Wash boletus and soak into water until softens. Dry boletus and keep the water for later use.
Add oil into a heated wok, fry shallots and portobello mushrooms until fragrant. Add OmniPork and use a spatula to separate into smaller grains and add salt, pepper and mushroom powder for seasoning.
Add the water used to soak boletus, whipping cream and cheese powder into the wok. The filling is ready to be used once the sauce has thickened.
Take a piece of filo pastry and evenly brush olive oil onto it. Fold twice before adding the fillings onto the centre of the pastry. Then fold the pastry into an asymmetric shape.
Bake the pastries in the oven preheated at 180°C for 10 minutes until golden. Serve with whipped cream.