Mumbai Pork & Chickpea Filo Pockets

• Reduce heat to medium, then add Mumbai 
spice blend and mild curry paste and cook until 
fragrant, 1 minute.
• Stir in the water and baby spinach leaves and 
simmer, until slightly reduced, 1-2 minutes. 
Season with pepper. 

• Lay 1 filo pastry sheet (see ingredients) on a 
dry surface and fold in half lengthways into a 
long strip. Spoon 2 heaped tablespoons of 
pork filling at one end of the filo strip.
• Fold the pastry diagonally over the filling to 
form a triangle. Continue folding the triangle 
along the pastry to make a triangular parcel.
• Place on a lined oven tray. Repeat with 
remaining filo sheets and pork filling (you 
should get 4 parcels per person).
• Brush parcels with olive oil, sprinkle with 
brown mustard seeds and bake until golden, 
15-20 minutes. 

• Meanwhile, in a medium heatproof bowl, 
combine the white wine vinegar, a good pinch 
of sugar and salt and the remaining onion.
• Microwave onion in 30 second bursts, until 
softened. Allow to cool slightly. 
• When filo pockets have 5 minutes remaining, 
finely chop cucumber, tomato and coriander.

• To the bowl with pickled onion, add cucumber, 
tomato and coriander, stirring to combine.