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Spiced beef and potato pies with shredded filo pastry
Spiced beef and potato pies with shredded filo pastry
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Family-friendly beef and potato pies that everyone will devour.
Ingredients:
  • 50g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 desiree potato, peeled, finely chopped
  • 20.00 ml cumin seeds
  • 1 tsp cayenne pepper
  • 2.50 gm ground cinnamon
  • 500g minced beef
  • 1 1/2 sheets (25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 4 sheets filo pastry
  • Olive oil spray
  • 1 small radicchio treviso, leaves separated
  • 2 oranges, peeled, thinly sliced, any juice reserved
  • 60ml olive oil
  • 40.00 ml white balsamic vinegar
  • 28.60 gm honey
Instructions:
  • Preheat oven to 200°C. In a large frying pan over medium heat, sizzle the butter with onion and garlic until soft, about 3-4 minutes. Then add the potato and cook for 6 minutes until tender.
  • Combine cumin seeds, cayenne pepper, and cinnamon, tossing together. Add beef and cook for 10 minutes, stirring occasionally to brown the mince. Season with salt to taste and set aside to cool slightly.
  • Cut the pastry into 6 even squares. Lightly spray six 1 cup (250ml) capacity muffin pans with olive oil. Line each muffin pan with pastry, then blind bake by placing a muffin pan on top of the pastry, or fill each pastry case with baking paper and weights. Bake for 10 minutes until the pastry just starts to color.
  • Roll the filo pastry tightly, use kitchen scissors to shred, then unravel and generously spray with olive oil. Fill with mince, top with shredded filo, and bake for 10 minutes until golden brown and crisp.
  • In a medium bowl, toss together the treviso and orange slices. In a small jug, whisk together the oil, vinegar, honey, and reserved orange juice. Drizzle the dressing over the salad. Serve the pies on plates alongside the orange salad.

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