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Pork and silverbeet fillo pies

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Switch up your dinner routine with these Pork and silverbeet fillo pies. The golden flaky pastry and juicy filling make for a delicious combination. Even better, they're so simple to make!

  • Serves4
  • Cook time45 minutes
  • Prep time10 minutes, (+ cooling time)
Pork and silverbeet fillo pies

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 500g Coles Australian 3-Star Pork Mince
  • 200g brown cup mushrooms, sliced
  • 1 small bunch silverbeet, shredded
  • ¼ cup brown onion gravy mix
  • 1½ cups (375ml) boiling water
  • 8 sheets fillo pastry
  • Olive oil spray
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven 200°C. Grease four ¾ cup (185ml) pie tins.
  2. Step 2

    Heat the oil in a large frying pan. Cook the onion and garlic, stirring, for 3 mins or until onion softens.
  3. Step 3

    Add the mince and cook, stirring, for 5 mins or until the mince changes colour. Stir in the mushroom, silverbeet and combined gravy and boiling water. Bring to the boil and simmer for 5 mins or until thickened slightly. Set aside to cool slightly.
  4. Step 4

    Meanwhile, place 1 piece of fillo on a work surface (keep the remaining filo covered). Spray with olive oil spray. Top with another piece of fillo and spray with oil spray. Repeat with two more pieces of fillo pastry. Cut the pastry stack in half crossways and line two prepared pie tins with pastry. Spoon half the pork mixture between the two pies. Scrunch the pastry ends up to enclose filling. Spray with oil. Repeat with remaining pastry, oil spray, prepared tins and filling.
  5. Step 5

    Place the pies on a baking tray and bake for 25-30 mins or until pastry is golden and filling is heated through.
  6. Step 6

    Serve the pies with the mixed salad leaves.

    Pork and silverbeet fillo pies

    Pork and silverbeet fillo pies
    • Serves4
    • Cook time45 minutes
    • Prep time10 minutes, (+ cooling time)
    Ingredients
    • 1 tbs olive oil
    • 1 brown onion, finely chopped
    • 1 garlic clove, crushed
    • 500g Coles Australian 3-Star Pork Mince
    • 200g brown cup mushrooms, sliced
    • 1 small bunch silverbeet, shredded
    • ¼ cup brown onion gravy mix
    • 1½ cups (375ml) boiling water
    • 8 sheets fillo pastry
    • Olive oil spray
    • Mixed salad leaves, to serve
      Description

      Switch up your dinner routine with these Pork and silverbeet fillo pies. The golden flaky pastry and juicy filling make for a delicious combination. Even better, they're so simple to make!

      Method
      1. Step 1

        Preheat oven 200°C. Grease four ¾ cup (185ml) pie tins.
      2. Step 2

        Heat the oil in a large frying pan. Cook the onion and garlic, stirring, for 3 mins or until onion softens.
      3. Step 3

        Add the mince and cook, stirring, for 5 mins or until the mince changes colour. Stir in the mushroom, silverbeet and combined gravy and boiling water. Bring to the boil and simmer for 5 mins or until thickened slightly. Set aside to cool slightly.
      4. Step 4

        Meanwhile, place 1 piece of fillo on a work surface (keep the remaining filo covered). Spray with olive oil spray. Top with another piece of fillo and spray with oil spray. Repeat with two more pieces of fillo pastry. Cut the pastry stack in half crossways and line two prepared pie tins with pastry. Spoon half the pork mixture between the two pies. Scrunch the pastry ends up to enclose filling. Spray with oil. Repeat with remaining pastry, oil spray, prepared tins and filling.
      5. Step 5

        Place the pies on a baking tray and bake for 25-30 mins or until pastry is golden and filling is heated through.
      6. Step 6

        Serve the pies with the mixed salad leaves.