Pork Borek Filo Snail & Garlic Yoghurt
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Pork Borek Filo Snail & Garlic Yoghurt

Pork Borek Filo Snail & Garlic Yoghurt

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 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Almond
Gluten
Milk

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

Total Time45 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

carrot

1

Onion

3 clove

garlic

½ packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

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)

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Nutrition Values

Energy (kJ)2277 kJ
Calories544 kcal
Fat20.7 g
of which saturates6.2 g
Carbohydrate57.6 g
of which sugars12.9 g
Dietary Fibre9.5 g
Protein34 g
Sodium666 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 Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• 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. Set aside.

2
2

• Return large frying pan to high heat with a drizzle of olive oil. Cook pork mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add tomato paste, Middle Eastern seasoning, currants and half the garlic, then 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.

3
3

• 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.

4
4

• 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.

5
5

• In a medium bowl, combine mixed salad leaves, carrot, flaked almonds and a drizzle of vinegar and olive oil. Season to taste.

6
6

• Divide pork borek filo snails and carrot salad between plates. • Serve with garlic yoghurt. Enjoy!