This dish tastes as good as it looks. Plus it’s easy to make a version for kids that don’t like the tomato and onion (like mine).
| Minced beef in filo pastry parcel |
Recipe type: main
Author:
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 2
This dish tastes as good as it looks. Plus it’s easy to make a version for kids that don’t like the tomato and onion (like mine).
Ingredients
- 1 pack of filo pastry sheets
- 225 g lean minced beef
- 1 small onion, chopped
- 1 tin of chopped tomatoes, drain off the juice
- 3 medium chestnut mushrooms, chopped
- 1/4 teaspoon cumin
- salt and pepper
- a knob of melted butter (or vegetable spread)
- oil for greasing
Instructions
- Cook the mince, until it goes brown
- Add the chopped onion and cook for another 2 – mins until it goes soft
- Season with salt and pepper
- Add the cumin and chopped tomatoes
- Add the mushrooms
- Set aside
- Grease a loaf tin with a little oil
- Add one layer of filo pastry, then brush with a little of the butter
- Add 5 or 6 layers of filo, turning each of them 90 degrees so they create an uneven base for the mixture.After each layer brush a little more butter.
- Strain your mince mixture if liquid has accumulated, then add on top of the pastry.
- Fold over each layer of pastry, and stick the layers down using more of the butter.
- Fold the pastry in a loose uneven fashion. This will make the dish look better when it is cooked.
- Finally brush the top with butter.
- Cook for 10-12 mins in the oven at 200 degrees c, or until the pastry is golden brown.
Notes
Children love this dish, you can just amend the ingredients to those that suit them. I add tomato ketchup to some cooked plain minced beef to provide the filling, as my son prefers his vegetables ‘on the side’ not ‘in the dish’.
You could add a splash of Worcestershire Sauce or some chilli pepper for a more zingy dish.