Springbok carpaccio in phyllo cornets

November 17, 2008 (Last Updated: January 11, 2019)

Flavoursome springbok carpaccio gets the style treatment in this simple yet sophisticated recipe.

TO DRINK: Match the springbok with Warwick Chardonnay.

Springbok carpaccio in phyllo cornets

Serves: 12
Cooking Time: 30 mins


  • 2 sheets of phyllo pastry
  • oil, for deep-frying
  • 22 slices of springbok carpaccio, cut into thin strips
  • 4 slices of red apple, julienned
  • 6 fresh chives, halved, to garnish
  • 60ml (¼ cup) apple jelly



Cut the pastry into 8cm squares and twist them into cornet shapes. Heat the oil in a saucepan and deep-fry the cornets until golden. Drain on paper towel. Take care as they are fragile.


Spoon the carpaccio into the cornets. Add a slice of apple and chive, and top with a dollop of apple jelly. Serve immediately.


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