Beef & Vegetable Phyllo/Filo Pies Recipe

Ingredients

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1 tablespoon olive oil
1 brown onion (chopped)
1 garlic clove (minced)
500 grams ground beef (beef mince)

168 grams frozen mixed vegetables (1 1/2 cups, see notes at end of directions)
2 tablespoons barbecue sauce
2 tablespoons tomato paste
8 sheets (152 grams) phyllo dough

Nutritional

Serving Size: 1 (82.9 g)
Calories 183.3
Total Fat - 9.7 g
Saturated Fat - 2.9 g
Cholesterol - 39.2 mg
Sodium - 163.6 mg
Total Carbohydrate - 10.3 g
Dietary Fiber - 0.6 g
Sugars - 1.2 g
Protein - 12.9 g
Calcium - 12.3 mg
Iron - 1.8 mg
Vitamin C - 1.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 180C (160C fan forced).

Step 2

Grease a 12 hole, 1/3 cup capacity muffin pan.

Step 3

Heat oil in a frying pan over medium-high heat and add onion and garlic and cook stirring for 3 minutes or until softened.

Step 4

Add mince and cook breaking up mince with a wooden spoon for 8 minutes or until browned and cooked through,.

Step 5

Add the vegetables, barbecue sauce and tomato paste and cook, stirring for 5 minutes or until vegetables are just tender and remove from the heat and set aside for 10 minutes.

Step 6

Place 1 sheet of filo on a flat surface and spray with oil and then top with another sheet of filo and repeat layering until you have 4 sheets of pastry.

Step 7

Cut filo stack in half lengthways and cut each piece into thirds and press each piece into 6 holes of prepared pan, allowing overhang and now repeat with remaining 4 sheets of filo.

Step 8

Divide mince mixture between pastry cases and then fold edges over filling to enclose and spray with oil and bake for 20 minutes or until golden and heated through.