Warm-Weather-Friendly Filo Pie
Now, an awful lot of what I choose to cook is based upon the suggestions (read; commands) of my lovely family. My brother had been waging a ferocious campaign for a filo pastry pie of some sort for months and the other week I finally caved. Filo is something that isn’t too heavy or claggy and is perfect for summery (spring!) dinners. It’s crispy and flaky and really doesn’t feel too much like you’re eating a pie at all.
I decided to head down an Italian beef kind of route although this would work beautifully with salmon or chicken and oodles of fresh veggies too. We ate this with crunchy, barely blanched green beans (I am such an addict at the moment) and homemade garlic and rosemary potatoes.
Stewing beef chunks
2 tbsp flour
1 brown onion
2 cloves of garlic
1 tbsp thyme
1 tbsp basil
2 tbsp tomato purée
100 ml water
Salt and pepper to season
75g goats cheese
1 handful of fresh basil
6 sheets of filo pastry
- Preheat your oven to 150.
- Season a little flour with salt, pepper and 1 tsp of oregano then coat the chunks of beef with it.
- Heat some oil in a pan and brown off your meat. Pop into an oven proof dish and set aside for a wee while.
- Chop your onions and fry until translucent (add a little salt to them to help caramelise and not burn) and then add some crushed garlic and the mushrooms.
- Chuck in your herbs and purée then add the water. Season a little and allow to simmer for ten minutes.
- Pour your sauce onto the beef and pop into the oven for 60-90 minutes.
- Take a round baking pan – 10″ – and brush with a thin layer of extra virgin olive oil. Next take a sheet of filo and brush one side with oil. Drape it over the pan (oil side down) with a good half of it hanging over the side. Repeat this until you have built up what looks like a messy, somewhat haphazard, pastry flower.
- Take your filling out of the oven and allow to cool for a wee while before pouring it into the centre of your pastry. Crumble your goats cheese and roughly tear up your fresh basil then sprinkle over the top of your pie filling.
- To finish, fold over the over-hanging layers of pastry so that it covers the filling completely. This should look layered and a little chaotic. Brush over a final thin layer of oil and bake for 40-50 minutes until it’s turning nicely golden.
- Serve up and enjoy that beautiful crunch as you cut through your layers of filo!