Beef Filo Pie

Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Add the carrot and cook for 5 minutes, or until softened.

Add the remaining olive oil and the beef mince to the pan and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Add the paprika spice blend and season with salt and pepper. Cook for a further 1-2 minutes, or until fragrant.

Grease one ramekin per person with a little butter (if you don’t have any ramekins, grease a small baking dish and make one big pie instead of individual pies). Line the ramekins or baking dish with one filo sheet and brush with some of the melted butter. Repeat with the remaining filo sheets, then fill with the beef mixture. Scrunch up the excess edges of the filo pastry and brush with remaining melted butter.

Transfer the pies to the oven and bake for 15 minutes, or until the pastry is golden and crisp. While the pies are cooking, peel the cucumber into ribbons using a vegetable peeler, drizzle with a little olive oil and season with salt and pepper