Fragrant Pork & Veggie Curry Puffs
with Zingy Cucumber Salad
Calories
:
1030 kcalProtein
:
46.9g proteinPreparation Time
:
40 minutesDifficulty
:
EasyAllergens:
- Fish
- Gluten
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Brown Onion
1
Potato
1
Carrot
2
Garlic
1
Lime
250 g
Pork Mince
1 packet
Ginger Paste
1
Curry Powder
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 sachet
Vegetable Stock Pot
1 packet
Sweet Chilli Sauce
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1
Cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- In a medium bowl, combine cucumber, mixed salad leaves, a good squeeze of lime juice and a drizzle of olive oil. Season.
6
- Divide fragrant pork and veggie curry puffs and zingy cucumber salad between plates.
- Serve with any remaining lime wedges. Enjoy!
