Moroccan pork and chickpea pie | Australian Pork

Name: Moroccan pork and chickpea pie | Australian Pork
Ingredients: 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

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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...

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Ingredients

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