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The original recipe was for lamb,  but we don’t eat lamb so I thought a sub with pork would work fine.   I’ve had this recipe stashed away for ages, so it was well past time to actually do something with it.   I think there are many versions of Borek,  this particular one came from a Taste magazine (New Zealand), but unfortunately I don’t have the specific edition to link it to.   The recipe is a mouth-watering mix of pork mince, allspice, dill, nuts, onion, currants and feta, all rolled into filo pastry.  Then cooked until golden and crispy and served with a dollop of plain yoghurt with some pomegranate molasses swirled through.  Got you interested?


Pork Boreks
(makes around 8 – 10 enough for 4 people, ready in around an hour)
– 1 small onion, finely chopped
– 1 clove garlic, crushed
– 2 Tbsp olive oil, plus extra for brushing
– 1 Tbsp walnuts – the original recipe called for pine nuts – which would be great, but I didn’t have any – so subbed walnuts, because we Always Have Walnuts
– ¼ tsp allspice – I probably used more like half a teaspoon, maybe it’s because I am all grown up, but my taste buds seem to like more rather than less
– ¼ cup sultanas – reckon you could sub here too if you need to
– 500 g minced pork – you could use anything you wish here – I couldn’t find minced pork at the local shop so ended up buying some free range pork sausages and just taking them out of the casings
– 1 tsp salt
– 2 Tbsp chopped dill – seriously do you always have dill available? Unfortunately we don’t. Luckily I found dried dill heads at the local shop, which worked fine, as they were dried I used around a tablespoon
– 1 large egg
– 100 g feta
– packet of filo pastry – about 10 sheets
– Sesame seeds for sprinkling
– Plain unsweetened yoghurt
– Pomegranate molasses

  1. Put onion, garlic and olive oil in a pan and set over a low heat. Cook for 5 minutes until tender. Add nuts, allspice and sultanas and fry gently for 2 to 3 minutes. Add pork and break apart with a fork. Cook gently, turning pork over until it loses its pink look. Season with salt and cool.
  2. Add dill and egg to pork. Add feta and stir gently.
  3. Lightly brush the top of a sheet of filo with olive oil. Fold in half widthways. Spread a trail of pork mixture along one long edge (just in around 2cm from both top and sides), then starting at the edge, fold over from top and fold sides in around 1 to 2 cm, and roll down to form a slim sausage. Gently curl sausage into a spiral shape (to be honest my only wanted to bend into a half circle – probably depends on how much filling you have used). Transfer to a shallow baking dish lined with baking paper (ends tucked in). Repeat with remaining ingredients, packing parcels in to stop them unfolding.
  4. When all are done, brush with olive oil and sesame seeds. Have the oven preheated to 190 C (fanbake) and bake for about 30 to 40 minutes, until the pastry looks golden and crispy.   Serve with a bowl of yoghurt with pomegranate molasses swirled in.


The mix of yoghurt and pomegranate molasses worked so well.  I wasn’t too sure, but once tasted just wanted to keep tasting!

Dinner was served with the addition of a roast carrot and orzo salad and braised cabbage.  Simple but delicious.