Curried Pork, Potato & Pea Pie with Crunchy Filo Top

Prepare Ingredients:

Preheat oven to 200°C. Peel and mince garlic. Trim and thinly slice spring onion. Dice potatoes into 1cm cubes. Medium dice baby zucchini.

Cook Filling:

Heat olive oil in a pan over medium-high heat. Add spring onion, garlic, curry paste, and mince, breaking up with a wooden spoon and cook for about 5 minutes until the mince is browned. Add in diced potato and zucchini and 200ml water. Cover and simmer for 10 minutes, stirring occasionally, until the potato has softened and water has been almost absorbed.

Finish Filling

Stir in the peas into the mince and potato mixture and adjust seasoning to taste. Spoon the filling into an ovenproof baking dish or ramekins.

Bake Pie:

Carefully brush the sheets of filo with melted butter, creating 4 layers. Scrunch over the top of the mince filling in oven dish. Sprinkle sesame seeds over the filo top and bake in oven for 10-15 minutes, until the filo top is crisp and golden brown.

You Plate It:

Serve pie straight up to the centre of your table and dig in. Enjoy!