Flute pies filled with minced meat
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Crunchy flute shaped pies, sweetened with onions and leeks and spiced up with Gruyère cheese. Make plenty because your guests will devour them!
Warm the olive oil in a wide casserole and brown the minced meat until it changes colour. Add the onions and leek and wilt them for 6-7 minutes. Pour the wine in, turn the heat down, season with salt and pepper and cover with a lid. Simmer the minced meat for 20 minutes until the liquid is reduced. Then add the herbs and the cheese. Combine everything well and leave to cool completely. Cut each filo sheet in four pieces and brush them with oil. Put two tablespoons of the filling on each and roll it over. Array the flute pies on a baking tray lined with greaseproof paper, placing the seam underneath. Brush them with olive oil and bake them at 180ºC for 30 minutes until golden brown. Alternatively you can stir-fry the flutes.
portions 32
Preparation Time 30 minutes
Baking time 30 minutes
Ingredients
- 1 packet of filo pastry
- 750g beef minced meat
- 1 leek, finely chopped
- 2 onions, thinly sliced
- 1/3 tea cup of extra virgin olive oil
- 1/3 tea cup of dry white wine
- 2 cups of tea of Gruyère cheese, spicy flavour
- half a bunch of parsley, finely chopped
- half a bunch of mint, finely chopped
- salt
- freshly ground pepper
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