Filo pastry is so versatile and can be used in sweet and savoury dishes. I like to make these into individual tarts. Unless you score filo pastry before cooking, it is difficult to cut without it falling to pieces.
There are usually about 8-10 sheets of filo in a packet and it doesn’t keep very well, so I usually have a filo batch bake and freeze a few snacks/pies/desserts for another day.
Here are some suggestions –
Greek minced beef filo tarts with a rich tomato sauce topped with a creamy cheese sauce
- 4 sheets filo pastry
- 3 tbsp olive oil
- 250 g minced beef
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 2 cloves garlic, peeled and finely chopped
- 250 g chopped tomatoes
- 1 tbsp tomato paste
- 50 g red wine
- 1 tsp coriander
- 1 tsp ground allspice
- salt and pepper to taste
Creamy cheese sauce
- 125 ml full fat milk
- 20 g butter
- 15 g plain flour
- 80 g strong cheddar cheese
- salt and pepper
- Brush 4 individual pie tins with 1 tbsp oil. Brush the filo sheets with the remaining oil and cut each one into four. Line each tin with 4 sheets, layering them at angles, and press down gently.
- Heat the remaining olive oil and fry the onion, carrot, celery and garlic gently until just starting to brown.
- Add the minced beef and break it up so the mixture is well mixed.
- Once the meat is browned add the tomatoes, tomato paste, spices and the red wine.
- Bring to a boil and allow the sauce to simmer gently for 30 minutes stirring occasionally. Cool.
- Prepare the cheese sauce. Melt the butter in a small pan. Add the flour and beat to mix well.
- Add the milk slowly stirring constantly. Simmer until the sauce thickens then add 60g of the cheese. Cook until the cheese has melted and the sauce is thick. Season.
- Heat oven 180C / Gas mark 4. Divide the beef sauce between the pie tins. Top with the cheese sauce and sprinkle ove the remaining cheese.
- Bake for 30 minutes or until golden.