with Baby Leaves & Sesame Seeds
Indulge in this mouth-watering creation, where tender pork mince intertwines with melty cheese, all encased in crisp, flaky filo. This fusion of flavours promises a memorable feast, making every bite a perfect blend of comfort and gourmet sophistication!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Onion
0.5
Courgette
1
Pork mince
1 packet
Garlic paste
1 packet
Barbecue seasoning
1 sachet
Passata
0.5 packet
Baby Leaves
1 packet
Water
0.33 cup
Shredded Cheddar Cheese
1 packet
Butter
20 g
Filo pastry
1 packet
Mixed sesame seeds
1 sachet
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Thinly slice onion (see ingredients). Slice courgette into half-moons. Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot and leek and cook until tender, 2-3 minutes. • Add garlic paste, barbecue seasoning and passata (see ingredients) and cook until fragrant, 1 minute. • Add baby leaves and the water, then stir until wilted, 1-2 minutes. Season to taste. TIP: Add a splash more water if the filling looks too thick.
• Transfer pork filling to a baking dish and evenly sprinkle with shredded Cheddar cheese. • In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. • Gently brush melted butter over to coat and sprinkle over mixed sesame seeds. Bake pie until golden, 15-20 minutes.
• Divide BBQ pork filo pie with Cheddar cheese between bowls. Enjoy!
2901
kJ
Energy (kJ)
33.9
g
Fat
15.9
g
of which saturates
59.3
g
Carbohydrate
11.2
g
of which sugars
10.6
g
Dietary Fibre
39.2
g
Protein
1525
mg
Sodium
with Pre-Cut Veggies & Parsley
