Moroccan pork and chickpea pie
- 350g diced lean pork
- 250g pumpkin, peeled and finely sliced
- 25g couscous
- 200g tinned tomatoes
- 1 x 425g can chickpeas, drained
- 2 tbsp harissa paste
- ½ tsp ground cumin
- 2 tbsp chopped mint
- ¾ tsp salt
- 50g feta, crumbled
- 3 sheets filo pastry
- Melted butter or ghee
- Nigella seeds to garnish
- Combine all filling ingredient
- Place pork mix into one large take home container or divide into individual size containers
- Scatter with feta crumbs
- Lay one sheet of filo on bench, brush with melted butter. Lay another filo sheet on top and repeat process
- Slice filo into ribbons and scatter over pie/pies
- Sprinkle with nigella seeds
Moroccan pork and chickpea pie ingredients
Pork, pumpkin, couscous, tinned tomatoes (you must include all the ingredients from the label), tinned chickpeas (you must include all the ingredients from the label), harissa paste (you must include all the ingredients from the label), cumin, mint, salt, feta (you must include all the ingredients from the label) filo pastry (you must include all the ingredients from the label) butter/ghee, nigella seeds.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
