Ingredients
1 tsp olive oil
1 large onion
finely diced
2 cloves garlic
minced
200g mushrooms
finely diced
2 stalks celery
finely diced
1 pinch salt
400g extra lean beef mince
1 tbsp plain flour
1 400g tin diced tomatoes
1 tbsp freshly chopped rosemary
if you only have dried rosemary, then use about a teaspoon
1 cup beef stock
8 filo pastry
oil spray
Allergy Advice
Contains Gluten
Equipment
- 1 large frying pan
- 1 ramekins (1½ cup capacity)
- 1 oven
- 1 mini springform pans (optional)
Instructions
- Heat oil in large frying pan and add onion, garlic, mushrooms and celery with a pinch of salt. Cook for 6-8 minutes until softened. Remove from pan and set aside.
- Spray pan lightly with oil and add mince. Cook on medium-high until meat is browned. Return vegetables to the pan, add flour and mix through until well combined.
- Stir in tinned tomatoes, rosemary and stock. Bring to the boil and reduce heat to simmer gently for 5 minutes. Remove pan from the heat and allow to cool completely. These steps can be done hours or even days before you want to make the pies.
- Preheat oven to 200°C or 180°C fan-forced. Spray 5 (1½ cup capacity) ramekins with oil.
- Cut a filo pastry sheet into quarters and line the first ramekin, spraying lightly with oil between each layer. Repeat with the rest of the ramekins.
- Divide the beef mixture between the ramekins and fold over any filo from the sides. Spray remaining filo sheets with oil and scrunch into a loose ball. Place one on top of each pie and press down lightly to ensure it’s secure.
- Bake in the oven for 20-25 minutes or until golden brown.
- Remove from oven and allow to rest for a couple of minutes before serving with salad or vegetables and your favourite sauce.
Notes
Tip
The filling can be made hours or even days in advance.
Tip
I use mini springform pans as they’re so easy to remove the pies from. You can get these from any kitchenware shop.
