Curried Pork, Potato & Pea Pie with Crunchy Filo Top
  • Prep time: 35 minutes
  • Calories: 540
This dish is a twist on the flavours of a potato and mince samosa. In this recipe, curried pork mince and potato are served as a pie with a golden, crunchy filo topping. You can make it in ramekins as individual pies or in one big family pie - your choice. Texture and taste galore!
  • 280 g of Pork Mince
  • 12 Cup of Peas
  • 300 g of Gourmet Red Potatoes
  • 2 Tbsp of Madras Curry Paste
  • 70 g of Filo Pastry
  • 1 of Garlic Clove
  • 1 of Spring Onion
  • 1 Tsp of Black Sesame Seeds
  • 1 Tbsp of Butter (pantry)
  • 150 g of Baby Zucchini

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. Cook for about 5 minutes until the mince is browned. Add 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 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 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 to the centre of your table and dig in. Enjoy!