Easy BBQ Beef & Veggie Filo Pie
with Melted Cheddar Cheese
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Celery
1 sachet
BBQ Seasoning
1 packet
Tomato Paste
1
Carrot
2
Garlic
1
Red Onion
1 packet
Parsley
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. Finely chop celery. Finely chop brown onion. Drain the sweetcorn. Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and celery, breaking up with a spoon, until just browned, 3-4 minutes. • Add corn, brown onion and carrot and cook until tender, 4-5 minutes. • Add garlic paste, 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. Tear over parsley to serve. Enjoy!
