Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, finely chopped

  3. 1 clove garlic, crushed

  4. 500g lean beef mince

  5. 1 (260g) jar of chutney

  6. cup beef stock

  7. 1 potato, peeled and diced

  8. 1 carrot, peeled and diced

  9. 1/3 cup peas

  10. 6 sheets filo pastry

  11. 40g butter, melted or olive oil spray

  12. 2 eggs, hard boiled

Instructions Jump to Ingredients ↑

  1. Heat oil in a frying pan. Add onion and cook until browned. Add garlic and cook for 30 seconds. Add mince and cook on high heat until browned.

  2. Add chutney, stock, potato and carrot to the pan. Simmer, uncovered, for 20 - 25 minutes or until potatoes are cooked and mixture is quite dry. Stir through the peas and test for seasoning (this will depend on how salty and spicy the chutney is). Allow to cool.

  3. Preheat oven to 200C (or 180C for fan forced). Lightly grease a baking sheet.

  4. Place a sheet of filo on the bench, lightly brush with butter. Place another sheet of pastry across the 1st to form a cross. Continue to layer the pastry at an angle to form a circle.

  5. Place the mince in the middle of the pastry. Cut the eggs into quarters and nestle into the mince. Fold up the pastry to enclose the filling. Transfer to the baking sheet and bake for 15-20 minutes or until golden.

  6. NB: Mince mixture can be doubled to allow for leftovers.


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