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Ingredients
500g minced beef
1 onion finely chopped
2 sticks of celery, finely chopped
2 cloves of crushed garlic
200g button mushrooms, chopped
1 punnet of oyster mushrooms, torn into pieces
½ a glass of red wine
500 ml chicken stock
2 tbsp ketchap manis
2 tbsp corn flour, mixed to a paste with 4 tbsp water
4 sheets of filo pastry
1 sheet of puff pastry
50g melted butter
3 tbsp olive oil
Method
Heat a large fry pan and add a splash of olive oil, cook the mince until it is starting to brown then remove from the pan and set aside.
Re-heat the pan add another splash of olive oil and add the button and oyster mushrooms and cook until starting to brown then add the onions, celery and garlic, fry for 1 minute then return the mince to the pan.
Pour in the red wine and bring to a boil then pour in the stock and ketchap manis, simmer for 1 hour then thicken with the corn flour.
Allow the mix to cool.
Lay 1 sheet of filo pastry on your bench and brush with melted butter and fold it in half, lay another sheet on top and repeat the process until all sheets are buttered.
Line a cake tin with the filo pastry and bake for 10 minutes at 190oC until golden brown, Fill the filo pastry shell with the cooled beef and mushroom mix and tip with a sheet of puff pastry.
Bake at 190oC for 15 minutes or until golden brown on top.
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