This recipe serves 6 people. Perfect if you want to have a healthy dinner party with minimal effort.
- 250-300g of pork fillet
- 1 tbsp Greek yogurt
- 1 tsp dried sage
- 1/2 tsp dried garlic
- Salt and pepper
- 1 1/2 sheets of Filo pastry
- 1 small swede
- 6-8 carrots
- Preheat the oven at 180 degrees.
- Peel and chop the carrot and swede into small chunks and boil them in hot water for 20 minutes.
- Whilst the carrot and swede are boiling, cut up your pork fillet into 6 circular medallions, around 2cm thick.
- Season the pork with salt, pepper, dried sage and garlic. Mix in the Greek yogurt to bind the herbs to the pork.
- Leave the pork to one side and begin to make your filo pastry tops. Get some foil and make small circular baskets out of it, around the same size as your pork medallions. Cut the sheets of filo pasty in half twice. Use two of the cut pieces of filo and stuff them into one foil basket. Repeat until you have 6. See the picture below to help you see what you are aiming for.
6. The filo pastry baskets will need to go in the oven for around 5 minutes, but keep an eye on them as the size of your basket may vary to mine.
7. Remove the filo pastry baskets from the oven and take them out of the foil. Let them cool down on a cooling tray.
8. Drain your carrots and swede and mash them up. Season them with salt and pepper and mix it altogether.
9. Get a large non-stick frying pan and cook all 6 pork medallions on a medium heat, turning every couple of minutes. This should take around 8-10 minutes.
10. To serve, put a layer of the carrot and swede at the bottom, then the pork medallion, then finish it off with a crispy pastry top.
11. Serve your fillet pork pies with 2 portions of vegetables. I would recommend kale, cauliflower, red cabbage, sprouts, butternut squash, as all of these vegetables are in season over the winter months.