Products:

• 3 cans of Compass pork in its own sauce
• 6–8 sheets of filo pastry (or more, depending on how thick they are)
• 1 kg leeks, finely chopped
• 2–3 garlic cloves
• 1 carrot
• 2–3 tbsp olive oil
• A handful of fresh parsley
• Salt & pepper to taste
• Sesame seeds for topping

Method of preparation:

1. Heat some olive oil in a large pan and sauté the chopped leeks, garlic, and carrot until soft and fragrant. Add parsley, season with salt and pepper, and stir well. If you like a kick—throw in some chili flakes or chopped hot peppers.
2. Transfer the veggie mix to a big bowl, add the pork, and mix it all together until combined.
3. Time to assemble! This filling makes about 3 or 4 pastry rolls—depends how generous you are with each one.
4. Take one filo sheet, brush it lightly with olive oil, layer another on top, and brush again. Spoon some of the filling along one end and roll it up like a log. Place in a baking tray. Repeat until you’ve used everything up.
5. Brush the tops with a little more olive oil, sprinkle with sesame seeds, and bake at 180°C for about 45 minutes or until golden and crisp.
Note: If your filo pastry is very thin, double up the layers (two sheets per roll). If they’re thicker—one will do the trick.

Enjoy while warm—ideally with a little yogurt on the side!