Mince & Cheese Phyllo Pie

Ingredients

Mince Filling

• 2 tbsp olive oil
• 500 g lean beef mince
• 2 tbsp BlixSam Smoke Craft
• 1 tsp BlixSam Steakhouse
• 1 tsp BlixSam Garlic Melt
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 125 ml beef stock
• 2 tbsp Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Pie

• 10 sheets phyllo pastry
• 100 g butter, melted
• 2 cups grated Cheddar cheese
• 1 egg, beaten
• Sesame seeds (optional)

Method

1. Preheat the oven to 180°C.
2. Heat the olive oil in a large frying pan over medium heat.
3. Add the onion and cook until soft and lightly caramelised.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the beef mince and cook until browned, breaking it up with a spoon.
6. Season with BlixSam Smoke Craft, BlixSam Steakhouse and BlixSam Garlic Melt.
7. Stir in the tomato paste, grated tomatoes, beef stock and Worcestershire sauce.
8. Simmer for 10–15 minutes, stirring occasionally, until the mince is thick with very little liquid remaining.
9. Stir through the chopped parsley and allow the filling to cool slightly.
10. Brush a baking dish with melted butter. Layer five sheets of phyllo pastry, brushing each sheet lightly with butter.
11. Spread the mince mixture evenly over the pastry and sprinkle with the grated Cheddar cheese.
12. Cover with the remaining five sheets of phyllo pastry, brushing each layer with melted butter.
13. Brush the top with beaten egg and sprinkle with sesame seeds if using.
14. Bake for 30–35 minutes, or until the pastry is crisp, golden and flaky.
15. Allow to rest for 5 minutes before slicing and serving.

Serving Suggestion