Ingredients
Makes 4-6 Individual Pies
For the Fillo Pastry pie tops
8-12 sheets Antoniou Fillo Pastry
100g butter, melted
For the pie filling
1.3kg chuck beef steak, cut into 2.5cm pieces
4 tablespoons olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1 litre beef stock
Salt, to taste
Pepper, to taste
1 tablespoon Wosterchire sauce
2 tablespoons Tomato paste
3 bay leaves
Method
For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
We used 10cm round ramekins, however you can use any sized ramekin or dish, and adjust the amount of pie filling you add accordingly.
To make the filling
Add two tablespoons of olive oil to your saucepan over medium to high heat. Sear and brown the beef on each side in batches. Remove from the pan and set aside.
Add another 2 tablespoons of olive oil to the pot along with the carrot, celery and onion. Reduce the heat to medium and cook for 10 minutes, or until the vegetables are soft. Add the garlic and cook for a further minute. Sprinkle the flour over the vegetables and mix well. Pour the stock into the pan and mix until the flour has dissolved.
Add the salt, pepper, wosterchire sauce, tomato paste and bay leaves to the pan and stir to combine. Bring to the boil then reduce the heat to low. Cover the saucepan with a lid and cook until the meat is very tender, approximately one and a half hours, ensuring you mix the beef every so often to avoid it sticking to the bottom of the pan. Remove the lid and cook for a further 20-30 minutes or until the sauce has reduced and thickened.
Preheat the oven to 180 degrees Celsius, fan forced.
Distribute the beef evenly between the ramekins.
Lay one sheet of Fillo Pastry onto your bench and brush with butter. Crinkle the sheet of pastry and form it into a spiral. Transfer it to the centre of the ramekin. Crinkle another sheet of pastry and position it around the centre spiral. Repeat with the remaining pies. Bake for 30 minutes or until the pastry is golden.
Note: The pie filling can be prepared up to two days ahead and stored in an airtight container in the refrigerator.
Learn how to make Individual Beef Pies using Fillo Pastry