Beef and Vegetable Filo Pies

1. 1

   Preheat oven to 180C (160C fan forced).

2. 2

   Grease a 12 hole, 1/3 cup capacity muffin pan.

3. 3

   Heat oil in a frying pan over medium-high heat and add onion and garlic and cook stirring for 3 minutes or until softened.

4. 4

   Add mince and cook breaking up mince with a wooden spoon for 8 minutes or until browned and cooked through,.

5. 5

   Add the vegetables, barbecue sauce and tomato paste and cook, stirring for 5 minutes or until vegetables are just tender and remove from the heat and set aside for 10 minutes.

6. 6

   Place 1 sheet of filo on a flat surface and spray with oil and then top with another sheet of filo and repeat layering until you have 4 sheets of pastry.

7. 7

   Cut filo stack in half lengthways and cut each piece into thirds and press each piece into 6 holes of prepared pan, allowing overhang and now repeat with remaining 4 sheets of filo.

8. 8

   Divide mince mixture between pastry cases and then fold edges over filling to enclose and spray with oil and bake for 20 minutes or until golden and heated through.

9. 9

   Stand for 2 minutes and serve with a salad or pass around as individual pies.

10. 10

    NOTE 1 - They used a carrot, peas, capsicum, onion and corn frozen vegetable mix.

11. 11

    NOTE 2 - Pies are best made just before serving.

12. 12

    NOTE 3 - Filo pastry dries out quickly on contact with air, cover with a damp tea towel to prevent it drying and cracking.

* Per serving · 4 servings · Values may vary.