1. Preheat oven to 180C (160C fan forced). 2. Grease a 12 hole, 1/3 cup capacity muffin pan. 3. Heat oil in a frying pan over medium-high heat and add onion and garlic and cook stirring for 3 minutes or until softened. 4. Add mince and cook breaking up mince with a wooden spoon for 8 minutes or until browned and cooked through,. 5. Add the vegetables, barbecue sauce and tomato paste and cook, stirring for 5 minutes or until vegetables are just tender and remove from the heat and set aside for 10 minutes. 6. Place 1 sheet of filo on a flat surface and spray with oil and then top with another sheet of filo and repeat layering until you have 4 sheets of pastry. 7. Cut filo stack in half lengthways and cut each piece into thirds and press each piece into 6 holes of prepared pan, allowing overhang and now repeat with remaining 4 sheets of filo. 8. Divide mince mixture between pastry cases and then fold edges over filling to enclose and spray with oil and bake for 20 minutes or until golden and heated through. 9. Stand for 2 minutes and serve with a salad or pass around as individual pies. 10. NOTE 1 - They used a carrot, peas, capsicum, onion and corn frozen vegetable mix. 11. NOTE 2 - Pies are best made just before serving. 12. NOTE 3 - Filo pastry dries out quickly on contact with air, cover with a damp tea towel to prevent it drying and cracking. ---------------------------------------------------------------------------
Nutrition
Ingredients
