Dive into this new take on a classic meal! The humble pie gets a makeover with sweet and smokey All-American spices, plus delicate and flakey golden filo pastry. Loaded with veggies including the seasonal favourite, silverbeet, and simple to whip up for a weeknight meal, this meal gives a new meaning to easy as pie!
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2 clove
garlic
1
tomato
1 packet
celery
1 packet
silverbeet
1
red onion
1 packet
beef mince
1 sachet
All-American spice blend
1 packet
tomato paste
½ packet
filo pastry
(Contains Gluten, Wheat;)
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ cup
water
30 g
butter
(Contains Milk;)
• Preheat oven to 220ºC/200ºC fan-forced. • Finely chop garlic, tomato, celery and silverbeet. • Thinly slice red onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add beef mince and celery and cook, breaking up with a spoon, 4-5 minutes. • Add tomato and silverbeet, and cook until tender, 3-4 minutes.
• Add All-American spice blend, tomato paste and garlic and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion and season to taste.
• In a small microwave-safe bowl, microwave the butter in 10 second bursts until melted. • Transfer beef filling to a medium baking dish. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of beef mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until the pastry is golden, 15-20 minutes.
• Divide All-American beef and caramelised onion pie between plates. Enjoy!