I once again made some afternoon tea snacks for the cricket boys and knowing Bens love of anything spicy, I thought that these would do the trick just nicely! They weren’t overly hot but had a good tang and the crunchy filo pastry went well with the moist meat inside. They worked really well and the boys gobbled them up very quickly I am told.
Ingredients (serves 4)
- olive oil
- 350g beef mince
- 1/2 small onion, chopped
- 1 garlic clove, crushed
- 1 1/2 teaspoons curry powder
- 1/4 cup (40g) frozen peas
- 1 teaspoon cornflour
- 8 sheets filo pastry
- natural yoghurt, to serve //
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat a little olive oil in a large non-stick frying pan over high heat. Add the mince and onion and cook for 2-3 minutes or until browned. Add the garlic and curry powder and cook for another minute.
- Stir through the peas and 1/3 cup water. Simmer for 2-3 minutes on high until liquid has reduced.
- Combine the cornflour with 1 tablespoon water. Add to pan along with salt and cracked black pepper. Cook for another 1-2 minutes or until mince mixture has thickened then transfer to a small bowl and refrigerate until cold.
- Take four sheets of the filo pastry, place on a flat work surface and spray each sheet lightly with oil spray. Stack the sheets on top of each other. With the longest side facing you slice the stack into 5 strips. Repeat with remaining sheets of pastry.
- Place 1 heaped tablespoon mince mixture in the top left corner of one of the strips and fold diagonally to form a triangle. Continue folding over and over to form a triangle. Trim any excess pastry. Repeat with remaining filo strips and mince mixture.
- Spray each triangle with oil spray, place on the prepared baking tray and cook for 12-15 minutes or until golden and crisp. Serve with natural yoghurt.
Recipe by Kate Murdoch