Mumbai Pork & Chickpea Filo Pockets
with Pickled Onion Salsa, Tamarind Chutney & Yoghurt
- Gluten
- Wheat
- Milk
- Soy
Ding dong! One delivery of scrumptious Mumbai-spiced pork and chickpea filo pockets. Careful, that filo pastry wrapping is golden, crunchy and so irresistible that it comes with a warning. As a bonus, we’ve teamed it up with a pickled onion salsa and tangy tamarind chutney for dipping. Sign on the dotted line and this delicious dish is all yours!
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1 packet
Chickpeas
1 packet
Coriander
1
Cucumber
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mild Curry Paste
1 sachet
Mumbai Spice Blend
250 g
Pork Mince
1
Red Onion
1 packet
Tamarind Chutney
(Contains: Soy;)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
1 tbs
white wine vinegar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice red onion. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 1-2 minutes. • Add chickpeas and half the onion and cook until tender, 3-4 minutes.
• Reduce heat to medium, 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 on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of pork mixture at 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 on a lined oven tray. Repeat for remaining filo sheets and pork mixture (you should get 4 per parcels person). • Brush parcels with olive oil, sprinkle with brown mustard seeds and bake until golden, 15-20 minutes.
• When filo triangles have 5 minutes remaining, finely chop cucumber, tomato and coriander. • In a medium heatproof bowl, combine the white wine vinegar, a good pinch of sugar, salt and the remaining onion. • Microwave onion for 30 seconds bursts, until softened. Allow to cool slightly.
• To bowl with pickled onion, add cucumber, tomato and coriander, stirring to combine.
• Divide Masala pork filo triangles between plates. • Top filo triangles with pickled onion salsa. Serve with tamarind chutney and Greek style yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found the dish delicious, with many praising its unique and interesting taste.
- Ease of prep: While some found folding the filo triangles tricky at first, most agreed it was easier than expected and felt proud of the results.
- Suggestions: Several suggested adjusting the meat-to-chickpea ratio, with some preferring more mince and fewer chickpeas.
- Leftovers: Some found the portion sizes generous, with extra triangles making great leftovers for lunch.
- Serving: A few noted the salad and condiment portions were small compared to the number of filo pockets; consider increasing these for balance.
