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Samosa-Style Halloumi, Venison, Beef & Potato Filo Parcels
Samosa-Style Halloumi, Venison, Beef & Potato Filo Parcels

Samosa-Style Halloumi, Venison, Beef & Potato Filo Parcels

Take your cooking skills to the next level!

Time to unleash your inner chef! A savoury and mildly spiced mix of halloumi, venison & beef mince, onion and potato is carefully folded into layers of flaky filo, creating the perfect hand held meal. The crispy, golden exterior promises unmatched levels of crunch, perfectly offset by the tender warmth of the filling. These delicious triangles of goodness are the ultimate street food sensation!

We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Red Onion

250 g

Venison & Beef Mince

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1

Tomato

1 packet

Mint

1 sachet

mild sambal seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Potato

1 sachet

Chicken-Style Stock Powder

1 packet

Halloumi

(Contains: Milk; )

Nutrition Values

Calories889 kcal
Energy (kJ)3720 kJ
Fat49.4 g
of which saturates27.6 g
Carbohydrate53.3 g
of which sugars9.8 g
Dietary Fibre4.3 g
Protein57.2 g
Cholesterol0 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Medium Saucepan
Baking Paper

Cooking Steps

Get prepped
1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Finely chop onion (see ingredients) and garlic. Cut halloumi into 1cm-thick slices.

Cook the potato
2

• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.

Make the filling
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook venison & beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add mild sambal seasoning and garlic, and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder and the honey. Stir to combine, then remove pan from the heat. • Add cooked potato and lightly crush with a fork, stirring to combine. Season to taste.

Assemble & bake the parcels
4

• Lay 1 sheet of filo pastry on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of venison & beef mixture and cooked halloumi on one end of the filo strip. • Fold the pastry diagonally over the filling to form a triangle. Then fold the triangle horizontally upwards. Then fold it back over to the other side and continue like this until the end to make a triangular parcel. • Place parcels on a lined oven tray. Repeat for remaining filo sheets and lamb mixture. • Brush parcels with olive oil and bake until golden, 15-20 minutes.

Make the mint yoghurt
5

• Meanwhile, roughly chop tomato. Pick mint leaves and thinly slice. • In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. • In a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

Finish & serve
6

• Divide samosa-style venison & beef and halloumi filo parcels and tomato salad between plates. • Serve with a garden salad and dollop of mint yoghurt. Enjoy!