Beef & Vegetable Phyllo/Filo Pies

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.

Step 9: Stand for 2 minutes and serve with a salad or pass around as individual pies.

Step 10: NOTE 1 - They used a carrot, peas, capsicum, onion and corn frozen vegetable mix.

Step 11: NOTE 2 - Pies are best made just before serving.

Step 12: NOTE 3 - Filo pastry dries out quickly on contact with air, cover with a damp tea towel to prevent it drying and cracking.