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Tag Archives: Filo Pastry

Filo Pomegranate Pork Parcels

22 Sunday Mar 2020

Posted by Fabric of Madness in Dinner, Pies, Pork

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Tags

couscous, Filo Pastry, mince, pinenuts, pomegranatemolasses, Pork, salad

Curry? No. Chicken? No. Pasta? No. Though the ingredients were available, they just didn’t rock my boat. We did have some pork mince in the fridge and Mr MWCED said “use that filo up”, so that was a start. I felt like something a little different to our usual, and found some great middle eastern recipes – it feels a bit wrong to use pork, but as (1) we don’t eat beef or lamb and (2) I had pork, well I’d just have to go with it (and absolutely no disrespect intended). I love pomegranate molasses flavour – though for some reason the bottle seems to sit at the back of the pantry and I forget about using it. So, out you come and flavour up tonight’s dinner!

I got the original recipe from here – though made a few alterations. After googling “znoud el-sit” the most common recipe seems to be a sweet deep fried pastry and not savoury. I don’t do deep fry – and the body doesn’t particularly like it either – but definitely want to try one of these one day – they look very bad but very very good.

I served the pork with Israeli couscous (cooked in a vegetable broth, then sliced spring onions, mint, parsley and coriander, s&p added) and a healthy green salad (freshly picked from the garden).

For those with moderation, one of these with sides would probably be enough. For the likes of people like me who just don’t have enough resolve to be moderate, then 2 was plenty. If I could have, I would have had 3 – because they were so good! At least there is something left over for lunch tomorrow!

Recipe:

  • ⅓ cup             pine nuts
  • ⅓ cup)             olive oil, plus extra, to brush
  • 1                      large onion, finely chopped
  • 250 g               pork mince
  • 1-1/2 tbsp        pomegranate molasses, plus extra, to serve
  • 6 sheets          filo pastry, fresh or thawed

Spice mixture:

  • ½ tsp               allspice
  • ½ tsp               black pepper
  • ½ tsp               ground cinnamon
  • ½ tsp               ground coriander
  • ½ tsp               ground cumin
  • ½ tsp               ground nutmeg

Instructions

To make spice mixture, combine all of the ingredients in a bowl and set aside.

Place pine nuts in a frying pan over medium heat. Cook, stirring, for 2 minutes or until browned, then remove from pan and set aside. Add oil to the pan with onion and cook, stirring, for 3 minutes or until softened. Add meat and cook, breaking up with a wooden spoon, for 6 minutes or until browned. Add the spice mixture and ¾ tsp salt and cook for 2 minutes or until fragrant. Remove from heat and stir in toasted pine nuts and pomegranate molasses. Set aside to cool completely.

Preheat oven to 200°C. Line an oven tray with baking paper. Lay a sheet of filo pastry on a clean work surface or chopping board, with a long edge facing you. Brush the half closest to you with oil, then fold in half lengthwise. Turn filo so that the short edge is facing you and brush with oil. Place 1/6th of the cooled filling along the short edge closest to you, leaving a 2.5 cm border on sides and bottom. Roll short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape. Place seam side-down on prepared oven tray and repeat with remaining filo pastry and filling to make 6 rolls.

(you can make these rolls larger or smaller.  If larger I’d use 2 sheets of filo pastry per roll)

Place in oven and bake for 20 minutes or until golden. Serve pastries with extra pomegranate molasses and some hummus on the side.

Herby Israeli Couscous
Rocket & Cos, Red Onion and Garden Tomato Salad, dressed with Balsamic Syrup

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Pork Boreks

31 Sunday May 2015

Posted by Fabric of Madness in Dinner, Pork

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Tags

feta, Filo Pastry, Pork

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?

IMG_1835

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.

IMG_1833

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.

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