with Zingy Cucumber Salad
Dive into these golden, Southeast Asian spiced pork and veggie filo curry puffs that are as crunchy as they are addictive. We’ve paired these flakey parcels with a zingy cucumber salad to cut through the richness and keep things fresh. It’s a bit of a hands-on kitchen project that pays off with every shatteringly crisp bite.
Allergens
Utensils
Tags
Brown onion
1
Potato
1
Carrot
1
Garlic
2
Lime
1
Pork mince
500 g
Ginger paste
1 packet
Southeast Asian Spice Blend
1 sachet
Fish sauce & rice vinegar mix
1 packet
Vegetable stock pot
1 sachet
Sweet chilli sauce
1 packet
Filo pastry
1 packet
Cucumber
1
Mixed salad leaves
1 packet
Olive oil
1 drizzle
- Preheat oven to 240ºC/220ºC fan-forced. Roughly chop brown onion.
- Cut potato and carrot into 1cm chunks.
- Finely chop garlic.
- Slice lime into wedges.
- Add carrot, potato and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave veggies on high until just tender, 3-4
- minutes. Drain veggies.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook pork mince and brown onion, breaking up with a spoon until browned and cooked through, 4-5 minutes.
- Add carrot and potato, ginger paste, garlic and curry powder and cook until fragrant, 1-2 minutes.
- Remove pan from heat then add fish sauce & rice vinegar mix, stock concentrate, sweet chilli sauce, a generous squeeze of lime juice and a splash of water, tossing until well combined. Season to taste.
- Lay 1 sheet of filo pastry on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of pork mixture 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 puffs on a lined oven tray. Repeat with remaining pork mixture, using as many filo sheets as needed.
- Brush puffs with olive oil and bake until golden, 15-20 minutes. TIP: Use two oven trays if necessary.
- In a medium bowl, combine cucumber, mixed salad leaves, a good squeeze of lime juice and a drizzle of olive oil. Season.
- Divide fragrant pork and veggie curry puffs and zingy cucumber salad between plates.
- Serve with any remaining lime wedges. Enjoy!
5380
kJ
Energy (kJ)
1290
kcal
Calories
42.6
g
Fat
12.2
g
of which saturates
150
g
Carbohydrate
22.8
g
of which sugars
10.8
g
Dietary Fibre
72.3
g
Protein
0
mg
Cholesterol
3110
mg
Sodium
