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Ingredients
500g minced beef
1 brown onion, grated
2 carrots, grated
1 tbsp soy sauce
1 tbsp Balsamic vinegar
1 litre of water ( or stock)
8 sheets of filo pastry
100g melted butter
Method
In a hot fry pan cook the mince until all sealed and browned, then add the onions, carrots and cook until just softened, pour in the balsamic vinegar and soy sauce and allow to boil, then pour in the water.
Bring to a boil and simmer for 1 hour or until reduced by about half, remove from the pan and allow to cool.
Place 1 sheet of filo pastry onto your bench and liberally brush with melted butter, repeat the process with 3 more sheets of pastry, so you have 4 layers (repeat with the next 4 sheets)
Cut the buttered pastry into 12 segments place 2 tbsp of cooled mince mixture onto the pastry, fold the ends in and roll up to form a small sausage shape.
Place onto a baking paper lined baking tray and bake at 195oC for 12-15 minutes or until the pastry is golden brown and crispy.
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