Beef, caramelised onion and mushroom pot pies with filo pastry

Name: Beef, caramelised onion and mushroom pot pies with filo pastry
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: ¼ cup extra virgin olive oil; 500g swiss brown mushrooms, halved; 1kg lean beef mince; 280g jar quality caramelised onion jam; 2 tbsp Dijon mustard; 10g dried porcini mushrooms, soaked in 1 cup boiling water; 400g can cherry tomatoes, chopped; 12 sheets fresh filo pastry; 1 tbsp crushed pink peppercorns (optional)

Jessica Brook

Updated August 31, 2021, first published August 18, 2021

Cheat's meat pies: Beef, caramelised onion and mushroom pot pies.James Moffatt

easyTime:< 30 minsServes:4

Easy beef pies with scrunched-up filo pastry lids.

Ingredients

¼ cup extra virgin olive oil
500g swiss brown mushrooms, halved
1kg lean beef mince
280g jar quality caramelised onion jam
2 tbsp Dijon mustard
10g dried porcini mushrooms, soaked in 1 cup boiling water
400g can cherry tomatoes, chopped
12 sheets fresh filo pastry
1 tbsp crushed pink peppercorns (optional)

Method

Step 1
Preheat oven to 200C fan-forced (220C conventional). Heat 2 tablespoons of oil in a large deep-sided frying pan over medium high heat. Add the mushrooms, season with salt and pepper and cook for 4 minutes, turning occasionally. Remove and set aside.
Step 2
Add the beef mince and cook, breaking up large lumps with a wooden spoon, for 5 minutes, or until just coloured. Add the onion jam, mustard, porcini and cooking liquid and tomatoes and bring to a simmer. Reduce heat to low and cook for 6 minutes.
Step 3
Spoon the mixture into 4 x 1½ cup-capacity ramekins and place on a large baking tray.
Step 4
Brush the sheets of filo with extra oil, loosely scrunch and place on top of the pies. Sprinkle with peppercorns, if using.
Step 5
Place in the oven and cook for 15 minutes, or until filo is golden.