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 over
brown mustard seeds and bake until golden, 
15-20 minutes.

• Meanwhile, in a medium microwave-safe 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.