Mumbai Pork & Chickpea Filo Pockets
with Pickled Onion Salsa, Tamarind Chutney & Yoghurt
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Red Onion
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
1 packet
Coriander
250 g
Pork Mince
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1
Tomato
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1
Cucumber
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Chickpeas
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!
