Filo pastry is easy to use and readily available. Because of the nature of the sheets of pastry care must be taken to make sure that they are kept whole.
- 500g/1 lb lean pork mince
- 1pork steak/fillet (minced in processor)
- 1 egg
- 1 cup feta cheese crumbled
- ½ cup chopped parsley and coriander combined
- 2 tablespoons fresh mint finely chopped
- 1 teaspoon dried chilli (optional)
- ½ teaspoon cumin
- Salt and pepper to taste
- Finely grated rind of a lemon
- 10 sheets filo pastry
- Melted butter or oil
Pre-heat the oven to 220°C/425°F/Gas 7. Place all of the ingredients, except the pastry and butter, into a large bowl and mix well.
Lightly brush a baking dish with butter or oil and carefully peel a layer of the filo pastry. Lay one sheet at a time in the dish, leaving some pastry hanging over the edge. Brush each sheet with the melted butter, repeating the process until 5 sheets have been used. Spoon in the pork mixture and lay the remaining sheets on top, brushing each with butter. Glaze the top with any remaining butter and ensure that pastry is sealed at the edges. Bake in the oven for 40 minutes.
This is particularly excellent served with potato salad and a mix of green salad leaves.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers