This is one of those recipes that in reality are quite easy to make but look and taste like something really indulgent. There’s some work behind but is all quite easy in the end. We are obviously inspired by borek but also by the ingredients we often have at hand which in our case, are our precious tomatillos.
Pork Filo Swirl Pie
-9 sheets filo pastry
-90g butter, melted
-450g ground pork
-2 cups white cabbage, finely chopped
-½ large onion, finely diced
-2 garlic cloves, crushed
-1 jalapeno, finely diced
-1 tbsp cup coriander, roughly chopped
-1 tsp ground cumin
-½ tsp ground coriander
-½ tsp black pepper, or more to taste
-1 tsp salt, or more to taste
-1 tsp chilli flakes
-sesame seeds
-vegetable oil, as needed
1 Heat oil in a large pan on medium-high and once hot, add the pork. Break it down with a spoon while it cooks. Once crumbled, add the onion and garlic. Keep stirring for about 3 minutes.
2 Once the mince is turning brown, add the ground coriander, cumin, pepper, salt and chilli flakes. Cook for about one minute and add the jalapeno, cabbage and coriander. Add also the tomatillos and break them down completely. Bring to a boil and lower the heat to a minimum and cook until most of the liquid has gone. The mixture should not be watery.
3 Adjust seasoning to taste. Leave this mixture to cool completely before the next step.
4 Preheat oven to 180C
5 Working on a large sheet pan, take one filo pastry sheet and brush it with melted butter. Keep the remaining filo pastry sheets covered with a damp tea towel to avoid drying. Take one more filo pastry sheet and place it over the first layer and brush with butter. Add a third filo sheet on top and do not brush butter on this one.
6 Once you have the three filo layers, spoon about ⅓ of the pork mixture along the bottom end of your pastry. Work along the longest side. Take the end of the pastry and roll upwards, keeping the filling inside. Continue rolling all the way up making a log. It doesn’t need to be too tight.
7 Repeat this process two more times, using all the filo pastry and pork mixture.
8 Coil one of the pastry logs, starting from the centre into your chosen baking base. A round one works perfectly well (about 26cm in diameter). You can even use a cast iron pan. Once the first log is coiled, continue with the next log, making sure the ends meet up. You can even squeeze one end inside the other coil to create an even shape. Do the same with the remaining log.
9 Brush the top of the swirl with the remaining butter and sprinkle sesame seeds on top.
10 Bake in the oven for 35 to 40 minutes or until the top of the swirls is golden brown.
To Serve
Serve slices of this beautiful swirl with some plain Greek or Turkish yoghurt. We topped our yoghurt with lemon zest and a generous amount of our Hibiscus Za’atar. More on this soon!
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