Rustic Herby Pork Filo Snail

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, carrot and onion, breaking up with a spoon, until just browned, 3-4 minutes. • Add tomato paste, herb & mushroom seasoning, garlic and cook until fragrant, 1-2 minutes. • Reduce heat to medium, stir in the water, worcestershire sauce, chicken-style stock powder, and simmer until slightly reduced, 1-2 minutes. • Season to taste. 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 1 stack of 4 sheets per person (see ingredients). • Divide pork filling mixture along the long edge of the filo stacks. Roll the filo to enclose filling, making 2 logs.

• Put 1 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.

• When filo snails have 5 minutes remaining, in a medium bowl, combine pear, rocket leaves, a drizzle vinegar and olive oil. Season to taste.