Ingredients
1 brown onion, finely chopped
1 carrot, grated
4 cloves garlic, crushed
1 Tbsp extra virgin olive oil, plus extra for brushing
500g heart smart beef mince
2 tomatoes, finely chopped
2 Tbsp tomato paste
1 Tbsp taco seasoning
400g can kidney beans, drained, rinsed
Sea-salt flakes and freshly ground black pepper, to season
24 sheets filo pastry
Carrot sticks, celery sticks, cucumber sticks and hummus, to serve
Coriander leaves, to garnish
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper. Put onion, carrot, garlic and olive oil in a large saucepan over medium heat. Cook for 5 minutes, until softened. Add mince, then cook for 5 minutes, stirring often, until browned.
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Mix in tomatoes, tomato paste and taco seasoning, then simmer for 5 minutes. Crush kidney beans slightly, then mix into mince mixture and simmer until mixture thickens. Season, then set aside to cool.
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Take a sheet of filo pastry, brush with a little of the extra olive oil, then fold in half. Place a spoon of beef mixture in middle of the near end, fold in the sides to enclose, then roll up. Brush with oil. Repeat with remaining pastry, oil and mince mixture.
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Arrange on prepared trays and bake for 18-20 minutes, until golden and crisp. Serve with vegetable sticks, hummus and coriander.
For more of Fast Ed's delicious recipes, pick up a copy of the June issue in selected newsagents and supermarkets or buy online today!