Middle Eastern Beef Pies

clock 20 minutes + 40 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 celery stick, finely diced
  • 1 carrot, grated
  • 400 g beef mince
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 cup tomato passata
  • salt and pepper, to season
  • 8 sheets filo pastry
  • melted butter, for brushing
  • 2 Tbsp sesame seeds
  • 1 broccoli, to serve
  • 1/2 cup natural yoghurt
  • 1 Tbsp chopped mint
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. In a large frying pan, heat the oil. Add the onion, garlic, celery and carrot. Cook for 8 minutes, or until softened. Transfer vegetables into a medium bowl.

  • 3. Add the mince to the same frying pan. Cook for 10 minutes, or until browned, using a fork to break up any lumps. Add the cumin, paprika, ginger and stir until combined. Return the vegetables to the pan and mix to combine.

  • 4. Pour over the passata and 1/4 cup of water, stirring until combined and thickened. Season to taste. Remove from the heat and cool completely.

  • 5. To assemble the pies, brush 1 sheet of filo with the butter and top with another sheet of filo. Line each individual pie dishes with 2 sheets of filo, leaving enough to fold over the top. Fill the inside with the mince mixture. Fold the top of the filo over and twist the edges together to seal. Repeat for the 3 remaining pies. Brush the tops with butter and sprinkle with sesame seeds.

  • 6. Bake for 20 minutes, or until crisp and golden. Meanwhile, steam broccoli for 3-4 minutes or until just tender.

  • 7. In a small dish, mix together the yoghurt and mint. Serves pies with yoghurt and steamed broccoli on the side.


  • Energy 1748Kj • Protein 31g • Total Fat 12g • Saturated Fat 4g • Carbohydrates 44g • Sugars 10g • Sodium 918mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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