Beef & Filo Pastry Pie
with Parmesan & Pear-Balsamic Salad
- Milk
- Gluten
This cosy dinner packs in a veggie-loaded beef base that's full of flavour, then tops off the whole dish with a light and flakey filo pastry. Be sure to serve it fresh from the oven for an optimally crisp pastry! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1 stalk
celery
1
carrot
3 clove
garlic
2 bag
herbs
1 packet
beef mince
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
filo pastry
(Contains: Gluten; )
½
pear
1 bag
Mixed Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220ºC/200ºC fan-forced. Finely chop onion and celery. Grate carrot. Finely chop garlic. Pick and finely chop herb leaves.
Little cooks: Don your goggles and have a crack at peeling off the the onion's outer layer!
In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, celery and carrot, stirring, until softened, 4-6 minutes. Add beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. Add garlic and herbs and cook, stirring, until fragrant, 1 minute. Reduce heat to medium, then add tomato paste, the water and beef-style stock powder and cook, stirring, until reduced, 1-2 minutes. Season to taste.
TIP: Add a dash more water if the mince is dry!
Transfer beef mixture to a baking dish, then sprinkle over grated Parmesan cheese.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. Brush each sheet of the filo pastry with the melted butter. Lightly scrunch each sheet of pastry and place on top of beef mixture to completely cover. Bake pie until the pastry is golden, 15-20 minutes.
While the pie is baking, thinly slice pear. In a medium bowl, combine mixed leaves, pear and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide beef and filo pastry pie between plates. Serve with pear-balsamic salad.
