Lifestyle
Spiced pork phyllo rolls with pine nuts
Phyllo pastry crisps beautifully in the oven, creating a flaky, golden shell that perfectly complements the succulent, spiced pork filling.
The magic of these rolls lies in the well-balanced filling. Pork mince, with its natural richness, serves as the perfect base. A medley of spices – cinnamon, cumin, smoked paprika, and coriander – infuses the meat with warm, earthy notes. This combination is further elevated with sweet bursts of raisins, which provide a delightful contrast, while pine nuts add a satisfying crunch.
To bring even more depth to the filling, a touch of date syrup or molasses introduces a subtle sweetness, while sun-dried tomato pesto offers a tangy, umami hit. Finally, a handful of baby spinach adds a pop of freshness, rounding out the flavour profile. Recipe compliments of SA Pork.
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
Method
- 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.
