Yum, can we have a more detailed recipe?
 

2 sheets phyllo pastry, each about 16 1/2 x 11 inches
2 tsp vegetable oil
1 garlic clove, crushed
4 1/2 oz ground pork
1 tsp Thai red curry paste
2 scallions, finely chopped
3 tbsp crunchy peanut butter
1 tbsp light soy sauce
1 tbsp chopped fresh cilantro
salt and pepper

1. Cut each sheet of phyllo pastry into 24 squares 2 1/4 inches across, to make a total of 48 squares. Brush each square lighty with oil, and arrange the squares in stacks of 4 in 12 cups of a muffin pant, pointing outward. Press the phyllo stacks down into the muffin cups.

2. Bake the phyloo shells in a reheated oven, 400F, 200C for 6-8 minutes until golden brown.

3. Meanwhile heat the reminaing oil in a woke. Add the garlic and stir-fry for 30 seconds, then stir in the pork and stir-fry over high heat 4-5 minutes until meat is golden brown.

4. Add the curry paste and scallions and continue to stir-fry for another minute, then stir in the peanut butter, soy sauce and chopped cilantro. Season to taste with salt and pepper.

5. Spoon the pork mixture into the phyllo baskets and serve hot.

This is the original recipe.

These are James' notes:

A lot of my cooking is done using what I call the TLAR (That Looks About Right) method. OK, Here's where I deviated from the recipe: I had a pound of ground pork, and browned it with a large onion, diced finely, a little soy sauce, and granulated garlic. The pork had a lot of grease, so I not only drained it, but I actually rinsed it off in a strainer. No red curry paste, so I used yellow madras curry powder added along with three to four tablespoons of JIF extra-chunky peanut butter. I didn't have phyllo dough so I used wonton wraps. The cups were pre-baked per the recipe, but I only had muffin tins for 18, so I put about a heaping teaspoon of the meat mixture in each cup. The rest of the wonton skins were used to make little "turnovers." I placed a small spoonful of meat in the centre of the wonton skin. Wet your finger with some water and dampen two sides of the square and fold it over and seal the sides together. Bake them until they turn light brown on the corners and crispy.
 

Sounds great. I'll try it soon.
 

Ooh, Tina's right. That DOES sound yummy! :D