Double BBQ Beef & Veggie Filo Pie
with Melted Cheddar Cheese & Parsley
- Milk
- Gluten
- Wheat
Look at this, it’s a pie that may be even better than the bakery’s best. Made in the comfort of your kitchen, the BBQ beef and veggie filling is popping with sweetcorn, cheese and flavour. Serve it piping hot to complete this perfect pie picture.
Ingredients
2
Garlic
1 tin
Sweetcorn
500 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 sachet
BBQ Seasoning
1 packet
Tomato Paste
1
Carrot
1
Celery
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. Finely chop garlic and celery. Drain the sweetcorn. Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over high heat. Cook beef mince (no need for oil!) and celery, breaking up with a spoon, until just browned, 3-4 minutes. • Add corn and carrot and cook until tender, 4-5 minutes. • Add garlic, barbecue seasoning and tomato paste and cook until fragrant, 1 minute. • Add the water and stir until slightly thickened, 1-2 minutes. Season to taste. TIP: Add a splash of water if the filling looks too thick.
• Transfer beef filling to a baking dish, then sprinkle over shredded Cheddar cheese. • In a small heatproof bowl, add the butter and microwave in 10 second bursts, until melted. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 15-20 minutes. Little cooks: Kids can help by sprinkling over the cheese.
• Divide BBQ beef and veggie filo pie between plates. Enjoy!
