{"id":5637,"date":"2013-10-28T11:30:28","date_gmt":"2013-10-28T10:30:28","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5637"},"modified":"2014-08-06T15:34:22","modified_gmt":"2014-08-06T14:34:22","slug":"pork-filo-pie","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5637\/pork-filo-pie\/","title":{"rendered":"James Whelan Butchers: Pork Filo Pie"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/pork-filo-pie.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5639\" title=\"pork filo pie\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/pork-filo-pie.jpg\" alt=\"pork filo pie\" width=\"225\" height=\"169\" \/><\/a><\/p>\n<p>Filo pastry is easy to use and readily available.\u00a0 Because of the nature of the sheets of pastry care must be taken to make sure that they are kept whole.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/Pork-Filo-Pie.pdf\">Pork Filo Pie &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6436\">500g\/1 lb\u00a0 lean pork mince<\/a><\/li>\n<li>1pork steak\/fillet\u00a0 (minced in processor)<\/li>\n<li>1 egg<\/li>\n<li>1 cup feta cheese crumbled<\/li>\n<li>\u00bd cup chopped parsley and coriander combined<\/li>\n<li>2 tablespoons fresh mint finely chopped<\/li>\n<li>1 teaspoon dried chilli (optional)<\/li>\n<li>\u00bd\u00a0 teaspoon cumin<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>Finely grated rind of a lemon<\/li>\n<li>10 sheets filo pastry<\/li>\n<li>Melted butter or oil<\/li>\n<\/ul>\n<p>Serves 6<\/p>\n<h2>To Cook<\/h2>\n<p>Pre-heat the oven to 220\u00b0C\/425\u00b0F\/Gas 7.\u00a0 Place all of the ingredients, except the pastry and butter, into a large bowl and mix well.<\/p>\n<p>Lightly brush a baking dish with butter or oil and carefully peel a layer of the filo pastry.\u00a0 Lay one sheet at a time in the dish, leaving some pastry hanging over the edge.\u00a0 Brush each sheet with the melted butter, repeating the process until 5 sheets have been used.\u00a0 Spoon in the pork mixture and lay the remaining sheets on top, brushing each with butter.\u00a0 Glaze the top with any remaining butter and ensure that pastry is sealed at the edges.\u00a0 Bake in the oven for 40 minutes.<\/p>\n<p>This is particularly excellent served with potato salad and a mix of green salad leaves.<\/p>\n<p>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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Filo pastry is easy to use and readily available.\u00a0 Because of the nature of the sheets of pastry care must be taken to make sure that they are kept whole. Pork Filo Pie &#8211; Printer Friendly Download Ingredients 500g\/1 lb\u00a0 lean pork mince 1pork steak\/fillet\u00a0 (minced in processor) 1 egg 1 cup feta cheese crumbled [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,5],"tags":[179,269,570,47,252,33,601],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Filo pastry is easy to use and readily available.\u00a0 Because of the nature of the sheets of pastry care must be taken to make sure that they are kept whole.\" \/>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jameswhelanbutchers.com\/info\/5637\/pork-filo-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"James Whelan Butchers: Pork Filo Pie - 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James Whelan Butchers Ireland\",\"isPartOf\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/5637\/pork-filo-pie\/#primaryimage\"},\"datePublished\":\"2013-10-28T10:30:28+00:00\",\"dateModified\":\"2014-08-06T14:34:22+00:00\",\"author\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\"},\"description\":\"Filo pastry is easy to use and readily available.\\u00a0 Because of the nature of the sheets of pastry care must be taken to make sure that they are kept whole.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.jameswhelanbutchers.com\/info\/5637\/pork-filo-pie\/\"]}]},{\"@type\":[\"Person\"],\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\",\"name\":\"Pat Whelan\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9d9b0ef55395369c274a5cf66207553b?s=96&d=mm&r=g\",\"caption\":\"Pat Whelan\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/5637"}],"collection":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/comments?post=5637"}],"version-history":[{"count":2,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/5637\/revisions"}],"predecessor-version":[{"id":6246,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/5637\/revisions\/6246"}],"wp:attachment":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/media?parent=5637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/categories?post=5637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/tags?post=5637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}