Ingredients
Makes 8 pies
Pie cases
375g Antoniou Fillo Pastry
100g butter, melted
12.5 cm pie tins
Pie filling
1 tbsp olive oil
1 onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
1 tbsp plain flour
500g beef mince
500g lamb mince
500ml beef stock
¼ cup Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp tomato paste
1 tbsp thyme, chopped
2 tbsp parsley, chopped
Salt and pepper
Potato topping
750g Desiree potatoes, peeled
50g butter
¼ cup milk
Salt and pepper
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and grease each pie tin with melted butter.
To make the pie cases
Lay the Filo Pastry sheets out on a clean surface and cut in half, parallel to the short edge of the Pastry. You will end up with approximately 40 squares (each individual tart will require 5 sheets). Cover with a tea towel.
Take the first 5 sheets and brush them with butter. Layer the 5 sheets on top of each other to form a star shape. Press into the pie tin and fold over any overhanging Pastry into the tin. Repeat for each tart tin. Place the pie cases onto a large baking tray.
Line each tart tin with non stick baking paper and fill with Pastry weights and bake for 10 minutes. Remove Pastry weights and baking paper and cook for a further 3 minutes. Remove and set aside until ready to fill.
To make the filling
Add the olive oil to a large pan and cook the onion, carrots and celery until softened. Add the flour and stir to combine for one minute. Add the beef and lamb mince and cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
Add the stock, Worcestershire sauce, mustard, tomato paste and herbs, and allow the mixture to come to a boil. Reduce heat to low and simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
To make the potato topping
Place the potatoes in a pot of cold water and allow them to come to a boil. Cook for 45 minutes or until tender. Drain and add the butter, milk and seasoning, and mash to a smooth consistency.
To assemble the pies
Divide the mince filling between all the pie cases and top with the potato mash. Run your fork over the mash to create a little texture and cook in the oven for 15 minutes.
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 deg C and grease each pie tin with a little of the melted butter.
Lay the filo pastry sheets out on a clean surface and cut in half. You will end up with 40 squares (each individual tart will require 5 sheets). Cover with a dampened tea towel.
Take the first 5 sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.
Press into pie tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.
Line each tart tin with non stick baking paper and fill with pastry weights and bake for 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. Remove and set aside until ready to fill.
To make the filling add the olive oil to a large pan and cook the onion, carrots and celery until softened. Add the flour and stir to combine for one minute. Add the beef and lamb mince and cook breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
Add the stock, Worcestershire, mustard, tomato paste, herbs and allow the mixture to come to a boil. Reduce heat to low and simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
Meanwhile place the potatoes in a pot of cold water and allow them to come to a boil and cook for 45 mins or until tender. Drain and add the butter, milk and seasoning and mash to a smooth consistency.
To construct the pies, divide the mince filling between all the pie cases and top with the potato mash. Run your fork over the mash to create a little texture and cook in the oven for 15 mins until the potato is set and cooked.
Serve with braised peas.
