Pork Borek Filo Snail & Carrot Salad
Take your cooking skills to the next level!
Time to unleash your inner chef! Unravel the layers of flavour hidden within this dish, with tender, spiced pork encased in crunchy filo. Paired with a carrot salad and a side of tangy garlic yoghurt, this dish is a twist on tradition which is sure to please!
This recipe is under 550kcal per serving.
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
Ingredients
1
carrot
1
Onion
3 clove
Garlic
1 packet
flaked almonds
(Contains Almond; )
1 packet
pork mince
1 packet
tomato paste
1 sachet
Middle Eastern Seasoning
1 packet
filo pastry
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
¼ cup
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Finely chop onion and garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add tomato paste, Middle Eastern seasoning and half the garlic, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add the water, then simmer until slightly reduced, 2-3 minutes. Season with salt and pepper. Remove from heat.
TIP: Add a splash of water if the filling looks dry.
• Lay a filo sheet on a dry surface and brush with olive oil. Top with another filo sheet. Repeat with remaining sheets to make 2 stacks (you'll have 1 sheet of filo left over!). • Divide pork filling mixture along the long edge of the filo stacks. Roll the filo to enclose filling, making 2 logs. • Put a log on a lined oven tray and curl to form a snail. Repeat with remaining filo log. • Brush with olive oil and bake for 20 minutes, until golden and crisp.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a medium bowl, combine mixed salad leaves, carrot, flaked almonds and a drizzle of vinegar and olive oil. Season to taste.
• Divide pork borek filo snails and carrot salad between plates. • Serve with garlic yoghurt. Enjoy!