Mini Filo Meat Pies

This is a recipe I created a while ago, trying to get both protein and vegetables into my little one. Plus, I had to know what she was eating as it was difficult to know what ingredients were in certain pies and products at the bakery. No matter how wonderful they smelled, I just couldn’t risk it! The pies I make are the perfect size, just right for small kids and easily done in a muffin tray. And that’ll be two or three for the hungry dads.

Ingredients:

12 sheets filo pastry

500 grams beef mince

½ onion chopped

1 clove garlic chopped/grated

Salt & Pepper to taste

1 tablespoon Parisienne Essence (like a thick brown gravy concentrate and tastes yummy!)

1 teaspoon beef stock powder

1 tablespoon tomato paste

½ cup water

1 cup steamed mashed pumpkin or butternut squash

1 tablespoon of corn flour mixed with 2 tablespoons of water before adding to pan

Optional healthy additions:

*This is really up to you and your preference or what’s left over in the fridge.

-Steamed and pureed or mashed potato, carrot, zucchini, broccoli

-Cauliflower for the more adventurous as it does get a bit lumpy

-Sweet red capsicum/bell pepper, mushrooms, spinach, etc.

I normally add spinach, carrot and zucchini – approximately ¼ to ½ cup of each for ours as I often have them left over and they take on the pie gravy consistency quite well.

Avoid peas or corn as the shells can come off and the little devils will complain and pick them out – unless they’re a favorite food.

Method/What to do:

1. Fry mince, onion and garlic in a non-stick frying pan (no need for oil) until brown and the onion is clear/tender. Add salt and pepper.

2. Add your vegetables of choice and fry for a few minutes.

3. Add tomato paste, beef stock, parisienne essence and fry for 2-3 minutes, mixing in thoroughly.

4. Add the ½ cup of water and let it simmer for 45-60 minutes on low heat after reaching boiling point and uncovered so it reduces.

5. Check to see how saucy it is. If it needs thickening, use the cornflour and water mixture. It should be mince pie gravy thickness. If adding the cornflour mix, stir while adding it and it will thicken quite quickly. Cook for a few minutes then turn off and leave to cool.

How to Make the Filo pastry pie cups

1. Pre-heat oven to 180C.

2. Using a standard muffin non-stick tray and 4 x 3 cups, gently spray a little oil.

3. Take 4 sheets of filo and cut into 4 squares, then cut a tiny slit with a knife in the middle of the square and push down flat into the muffin cup with the filo lining the sides of the cups. *Some corners will stick up and this is fine as it will help us to tell when the pastry is cooked in the oven. Do this again for the remaining 2 lines of muffin cups.

4. Once the mince mixture has cooled a bit, spoon into the cups to approximately ¾ full.

5. Bake in the oven for approximately 20 minutes or until filo is golden and pies are hot.

6. Let cool for 3-5 minutes before removing from tray.

This makes about 12 little mince pies. Serve with sauce/ketchup/sweet chilli sauce and/or mashed potato on the side.

More on how to make the best Mashed Potatoes in my next secret recipe!

Enjoy!!!

Author: Julianne Browne