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1
Preheat oven to 180C (160C fan forced).
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2
Grease a 12 hole, 1/3 cup capacity muffin pan.
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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.
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4
Add mince and cook breaking up mince with a wooden spoon for 8 minutes or until browned and cooked through,.
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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.
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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.
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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.
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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.
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9
Stand for 2 minutes and serve with a salad or pass around as individual pies.
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10
NOTE 1 - They used a carrot, peas, capsicum, onion and corn frozen vegetable mix.
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11
NOTE 2 - Pies are best made just before serving.
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12
NOTE 3 - Filo pastry dries out quickly on contact with air, cover with a damp tea towel to prevent it drying and cracking.
