This recipe is actually a mix of my idea, filo pie photos I’ve seen couple times on Instagram and leftover of mushroom sauce. And it’s a kind of pie but not really. I tried the pie version I’ve seen on IG – rolled and twisted but it didn’t really work (I should say it didn’t really work because I didn’t really think it through before I started making it, also I didn’t follow any recipe so…) I think this way is easier and also look cool with this creased, crispy baked filo.

Anyway, basically I mixed fried pork mince with bunch of spices, creamy wild mushroom sauce I have had left from other dish, packed it into filo pastry sheets and baked until golden. Happy with the result, managed to catch the last rays of sun to photograph it before it will disappear.

I used wild mushrooms we’ve picked up in the woods some time ago (simply cleaned them, sliced and popped into freezer), but if you don’t know anything about wild mushrooms always (you need to know which ones are edible and witch ones you shouldn’t absolutely eat) simple supermarket white mushrooms, porcini or chestnut mushrooms will do the job. It won’t be as aromatic as wild mushrooms but also delicious.

I highly recommend adding fenugreek to the pork mince. I often add fenugreek to my soups for better and stronger aroma and never came to my mind to add it to any meat dishes. I decided to ry to add some fenugreek to this pork mince and is super aromatic and flavoursome.

Pork filling is not dry at all thanks to creamy mushroom sauce that keeps it all together. I could only keep it longer in the oven to make it more brownish, but I was afraid to burn this wrinkled bits of filo.

My opinion about this pie – not too bad idea that can be utilised in multiple ways:

• filo pastry could be filled with different fillings (even each packet with a different filling) – mix of veggies, spinach and feta etc.
• pork mince with mushroom sauce go be delicious with some pasta, mixed and baked sprinkled with cheese on top.

Feel free to try other options

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pork & wild mushrooms stuffed filo pie

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INGREDIENTS:

• 1kg minced pork
• about 350 g wild mushrooms (for example: boletus or chantarelle mushrooms or variety) but button white mushrooms will be fine as well – sliced
• 1 small leek (only white and light green part) – sliced
• 1 small onion – chopped
• 3/4 tsp ground fenugreek
• salt and black pepper to taste
• 1 tsp dried parsley
• 2 garlic cloves – chopped or minced
• 150ml double cream
• some butter for frying and to smear over the pastry
• pinch of dried thyme
• 1 pack of filo pastry (7 sheets)
• sesame seeds and nigella seeds to sprinkle on top

DIRECTIONS

Prepare meat and mushrooms sauce in two different pans. Heat a large pan, add pork mince and fry until it’s tender adding salt and pepper to taste, chopped onion, fenugreek and dried parsley. Break the meat into small lumps using a wooden spoon. Let it fry for a couple minutes with all the spices and let it cool down completely.

In a second smaller pan heat up a teaspoon of butter add sliced leek , garlic, thyme, pinch of salt and pepper. Then add sliced mushrooms and fry for couple minutes. Next add double cream and simmer on a very low heat for about 15 minutes (if you use white mushrooms or chestnut mushrooms 5-10 minutes will be more than enough). Add more salt if needed.

Combine minced pork and mushroom sauce. Make sure it’s completely cooled down before you start filling the pastry.

Preheat the oven to about 170°C (with fan, about 190°C without fan), prepare baking dish – place a sheet of baking paper and smear it with some olive oil.

Divide the meat filling in 7 equal parts. Place each part on one end of filo pastry sheet and roll – like you would pack a sandwich. Place all the packets in the baking dish. Smear with melted butter, sprinkle with sesame seeds and nigella seeds.

Bake until golden brown, I baked mine for about 30 minutes however I could bake them for a little bit longer to brown a bit more, but I was afraid they burn.

Serve freshly baked, the best with bunch of salad.