Ingredients
Makes 12 Pies
12 sheets Antoniou Fillo Pastry
2 tablespoons olive oil
1 red onion, finely sliced
500g beef mince
3 cloves garlic, finely chopped
2 Tablespoons plain flour
1 cup beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
Salt and pepper
1/2 cup olive oil, for assembling
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.
Pre heat your oven to 180 deg C fan forced. You will need a 12 hole muffin tin for this recipe.
For the filling
Heat the olive oil in a large frypan over medium heat, add the onion and cook until the onion is soft, approximately 5 minutes. Add the mince and cook until brown. Add the garlic and cook for a further minute. Add the flour to the pan and mix until well combined. Add the stock and the sauces and mix well. Allow to cook for 5-10 minutes, until the mixtures thickens. Season with salt and pepper. Remove from the heat and allow to cool completely.
Assembling the parcels
Brush one sheet of Fillo Pastry with olive oil. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with oil. Cut the sheet in half. Place one piece of Pastry over the other to form a cross shape. Transfer the crossed Pastry to one of the muffin tin holes and using your hand push it in. Fill the Pastry with the mince filling and scrunch in the overhanging Pastry to seal the pie. Repeat with remaining Fillo Pastry and beef filling.
Bake for 35 minutes or until golden and crispy all over. Transfer the pies to a plate lined with paper towel to drain any excess oil, allowing them to sit there for 5 minutes before serving.
Watch this video to learn how to make Scrunchy Fillo Meat Pies