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Pork and silverbeet filo pies
Pork and silverbeet filo pies
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Pork and silverbeet pies with crispy filo pastry tops for a delicious twist.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g 3-Star Pork Mince
  • 200g brown cup mushrooms, sliced
  • 1 small bunch silverbeet, shredded
  • 62.50 ml brown onion gravy mix
  • 375ml water
  • 8 sheets filo pastry
  • Olive oil spray
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200C and generously grease four 3/4 cup (185ml) pie tins.
  • In a large frying pan, heat the oil until shimmering. Add the onion and garlic, stirring occasionally, until the onion softens, about 3 minutes.
  • Cook the mince while stirring until it changes color, usually about 5 minutes. Then mix in the mushrooms, silverbeet, gravy, and boiling water. Bring to a boil and simmer for about 5 minutes or until slightly thickened. Let it cool a bit before serving.
  • Lay one sheet of fillo pastry on a work surface (keep the rest covered). Spritz with olive oil spray. Layer another sheet of fillo on top and spray with oil. Repeat with two more fillo sheets. Cut the pastry stack in half widthwise and line two pie tins with pastry. Divide half of the pork mixture between the two tins. Fold the pastry edges up to seal the filling. Spritz with oil. Repeat the process with the remaining pastry, oil spray, tins, and filling.
  • Arrange the pies on a baking tray and bake until the pastry turns golden and the filling is heated through, about 25-30 minutes.
  • Present the pies alongside the fresh mixed salad leaves.

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