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Beef and fennel filo triangles
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Impress your guests with Dani Venn's tasty beef and fennel filo triangles - perfect for entertaining!
Ingredients:
  • 500g packet butcher 3 star beef mince
  • 20.00 ml garlic, minced
  • 4.80 gm sea salt
  • 1 tsp pepper
  • 18.20 gm olive oil
  • 1 small bulb fennel, thinly sliced, diced
  • 1 tsp fennel seeds
  • 300g silverbeet, washed, dried, roughly diced
  • Zest and juice of 1 lemon
  • 500g ricotta, drained
  • 125.00 ml pine nuts
  • 1 packet filo pastry
  • 50g butter, melted
  • 1 egg, lightly beaten
Instructions:
  • Combine beef mince, garlic, salt, and pepper in a mixing bowl and mix thoroughly.
  • Preheat a large frypan over high heat, then drizzle with olive oil. Add beef mince and use a spatula to break it up, cooking it until golden brown. Stir in fennel and fennel seeds, cooking until fennel softens. Gradually add silverbeet until all is wilted and cooked. Turn off the heat and mix in lemon zest and juice with ricotta and pinenuts. Let the mixture cool slightly to thicken up before serving.
  • Preheat your fan-forced oven to 180°C.
  • Lay out the filo pastry on a clean surface and slice one third of it into a long strip. Place a tablespoon of the mixture on one corner of a filo sheet, then fold it over itself to make a triangle shape, continuing to fold in a triangle pattern to create multiple layers. Brush the top layer with a bit of melted butter and place it on a baking tray lined with parchment paper. Repeat the process with the rest of the filling.
  • Brush filo triangles with a light, golden egg wash, then bake on trays in the oven for 20-25 minutes until the filo turns a delicious golden hue. Serve while warm.

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