Ingredients
Makes 8-10
375g Antoniou Fillo Pastry
2 tablespoons olive oil
500g beef chuck steak, cut into 1 inch pieces
500g lamb leg, cut into 1 inch pieces
1 onion, diced
3 cloves garlic, finely chopped
1 eggplant, diced
200g mushrooms, sliced
3 tablespoons tomato paste
1 litre beef or vegetable stock
2 teaspoons dried oregano
Salt
Pepper
2 tablespoons cornflour
2 tablespoons water
1/2 cup olive oil, for assembling pies
3 tablespoons sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
For the pie filling
Heat two tablespoons of olive oil in a large saucepan over medium heat. Add the beef and lamb and cook until the meat starts to brown. Add the onion and cook for two minutes, then add the garlic and cook for a further minute. Add the eggplant and mushrooms and mix until combined. Add the tomato paste and cook for a further two minutes. Add the stock and oregano and season with salt and pepper. Bring to the boil. Reduce the heat to low, cover the pan with a lid and cook for two hours.
Remove the lid, and cook for a further 1-2 hours, until the meat is tender and falling apart, and the liquid has reduced. Place the cornflour and water in a small bowl and mix to create a slurry. Add it to the meat and stir through until the mixture has thickened. Remove for the heat and allow to cool.
Assembling the pies
Brush your pie case with olive oil. Brush one sheet of Fillo Pastry with olive oil. Place another sheet on top. Cut the sheet of Pastry into quarters. Place one of the quarters into the pie dish. Place another quarter on top, crossing it over. Place a third quarter across. Press the Fillo into the pie case. Add the meat pie filling until it reaches the top. Cut the final quarter of Pastry to size, so that it just covers the pie case, and place it on top of the filling. Roll the overhanging Pastry over the top layer of Pastry to seal the pie. Brush with olive oil and sprinkle with sesame seeds.
Bake for 40 minutes or until golden and crispy all over. Serve immediately, with mashed potato and peas.
Watch how to make Lamb and Beef Fillo Pies