Beef and Vegetable Filo Pies

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 1 garlic clove, crushed
• 500g beef mince
• 1 1/2 cups frozen mixed vegetables (see note)
• 2 tablespoons barbecue sauce
• 2 tablespoons tomato paste
• 8 sheets filo pastry
• Olive oil cooking spray
• Salad, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
2. Heat oil in a frying pan over mediumhigh heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned and cooked through. Add vegetables, barbecue sauce and tomato paste. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat. Set aside for 10 minutes.
3. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 3 sheets filo. Cut filo stack in half lengthways. Cut each piece into thirds. Press each piece into 6 holes of prepared pan, allowing overhang. Repeat with remaining filo.
4. Divide mince mixture between pastry cases. Fold edges over filling to enclose. Spray with oil. Bake for 20 minutes or until golden and heated through. Stand for 2 minutes. Serve with salad.

Notes

• 
  Note 1: We used a carrot, pea, capsicum, onion and corn frozen vegetable mix.
  Note 2: Pies are best made just before serving.
  Tip: Filo pastry dries out quickly on contact with air. Cover with a damp tea towel to prevent it drying and cracking.