Greek minced beef filo tarts with a rich tomato sauce topped with a creamy cheese sauce
Servings: 4
Ingredients
4sheetsfilo pastry
3tbspolive oil
250gminced beef
1onion, finely diced
1carrot, finely diced
1stickcelery, finely diced
2clovesgarlic, peeled and finely chopped
250gchopped tomatoes
1tbsptomato paste
50gred wine
1tspcoriander
1tspground allspice
salt and pepper to taste
Creamy cheese sauce
125mlfull fat milk
20gbutter
15gplain flour
80gstrong cheddar cheese
salt and pepper
Instructions
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.
Notes
Delicious served with a Greek salad. If you can get Kefalotyri cheese it works really well in the cheese sauce.