Time to unleash your inner chef! A savoury and mildly spiced mix of pork mince, onion and potato is carefully folded into layers of flaky filo, creating the perfect handheld 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!
This recipe is under 650kcal per serving.
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
1
potato
½
Onion
2 clove
garlic
1 packet
pork mince
1 sachet
Sri Lankan spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
filo pastry
(Contains Gluten; )
1
cucumber
1 packet
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Mixed Salad Leaves
olive oil
1 tsp
honey
drizzle
white wine vinegar
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Finely chop onion (see ingredients) and garlic.
• 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince and onion, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend and garlic, and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder and the honey. Stir to combine, then remove from the heat. • Add cooked potato and lightly crush with a fork, stirring to combine. Season to taste.
• Lay 1 filo pastry sheet on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of pork mixture at 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 on a lined oven tray. Repeat for remaining filo sheets and pork mixture. • Brush parcels with olive oil and bake until golden, 15-20 minutes.
• Meanwhile, thinly slice cucumber. 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, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide samosa-style pork filo parcels and cucumber salad between plates. • Serve with mint yoghurt. Enjoy!