This Middle Eastern-inspired dish combines succulent pork mince with aromatic spices, pine nuts, and raisins, all wrapped in crispy phyllo pastry. The delicious combination of sweet and savoury flavours makes this an impressive centrepiece for any meal, perfect for entertaining.
Ingredients
- 500g fatty pork mince or pork leg mince
- 6-8 sheets of phyllo pastry
- 100g pine nuts, divided
- 1/4 cup raisins
- 1/3 cup onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1-2 tablespoons date syrup or molasses
- 1/4 cup sun-dried tomato pesto or tomato paste
- Salt and pepper to taste
- 1-2 cups baby spinach
- 100g butter, melted (for brushing the pastry)
- FOR SERVING:
- Pomegranate seeds
- Fresh parsley, chopped
- Dukkah spice mixture
- Full-fat yoghurt
Instructions
Preheat the oven to 180 degrees Celsius.
Heat olive oil in a large frying pan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add all the spices (cinnamon, paprika, cumin, and coriander) to the pan and stir for 30 seconds until fragrant.
Add the pork mince to the pan and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Season with salt and pepper to taste.
Stir in the date syrup or molasses, sun-dried tomato pesto, half of the pine nuts, and the raisins. Mix well.
Fold the baby spinach into the pork mixture and cook until just wilted. Remove from heat and allow to cool slightly.
Lay out a sheet of phyllo pastry on a clean work surface. Brush with melted butter. Place a second sheet on top and brush with butter again.
Spoon about 2-3 tablespoons of the pork filling along one long edge of the phyllo. Roll up like a cigar, tucking in the sides as you go. Repeat with the remaining phyllo and filling.
Arrange the rolled pastries in a baking dish, either in a spiral or side by side. Brush the tops with more melted butter.
Bake for 35-40 minutes until the pastry is golden and crisp.
Serve topped with remaining pine nuts, pomegranate seeds, chopped parsley, a sprinkle of dukkah, and a dollop of full-fat yoghurt.
Notes
The filled pastry rolls can be prepared a day ahead and refrigerated until ready to bake. SERVING SUGGESTION: Serve with a simple cucumber and tomato salad dressed with lemon juice and olive oil.
Recipe courtesy of SA Pork.
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Image: Supplied
