[Cooking Techniques/Superstar] Rustic Herby Beef & Cheese Filo Snail

• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), carrot and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add tomato paste, herb & mushroom seasoning, garlic and cook until fragrant, 1-2 minutes. • Reduce heat to medium, stir in the water, worcestershire sauce, chicken-style stock powder, and simmer until slightly reduced, 1-2 minutes. • Season to taste. Remove from heat.

TIP: Add a splash of water if the filling looks dry.

If you've added Cheddar cheese, sprinkle over beef filling mixture. Roll the filo to enclose filling, making 2 logs.

• Put 1 log on a lined oven tray and curl to form a snail. Repeat with remaining filo log. • Brush with olive oil and bake for 20 minutes, until golden and crisp.

• When filo snails have 5 minutes remaining, in a medium bowl, combine pear, rocket leaves, a drizzle vinegar and olive oil. Season to taste.