Saturday 17 March 2018

Cranberry and Beef Filo Parcels

Edward Hayden

The combination of the cran-berry sauce works very well in these tasty bites. Makes 24.


1 pack shop-bought filo pastry, naturally defrosted

4oz/110g butter, melted

12oz/350g fillet beef, diced into small cubes

6 mushrooms, sliced thinly

1 red pepper, diced into small pieces

1 courgette, diced into small pieces

1 medium-sized onion, diced into small pieces

2 tbsps cranberry sauce

Garnish 1 tbsp creme fraiche

Fresh coriander


Pre-heat the oven to 190°C/375°F/ Gas Mark 5.

Begin by making the tartlet shells. Grease two 12-cup bun tins lightly. Cut the filo pastry into squares (approximately 4in x 4in).

Lightly brush each piece of the filo pastry with a little melted butter and then sandwich three pieces of the pastry together, slightly overlapping the alternative layers, and brush them into the lined bun tins, tidying the ruffles of the pastry neatly around each hole in the bun tin.

Repeat until all the tins are lined and then transfer to the pre-heated oven and bake for 10-12 minutes, until the pastry is crisp. Remove from the oven and allow to cool down; once cool, put the pastry shells on a large serving platter.

Meanwhile, heat a large pan with a little oil, add the beef and allow to cook quickly for two to three minutes, before adding the sliced mushrooms, diced pepper, courgette and onion.

Once you have added the vegetables, continue to cook on a high heat for a further three to four minutes to soften the vegetables. Next, add in the cranberry sauce, season with a little salt and pepper and remove from the heat. Transfer the mixture into a medium-sized bowl and allow it to cool down.

When the mixture is cool, divide it between the crisp filo pastry shells and top with a little creme fraiche and fresh coriander.

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