Rose Shaped Filo Meat Pies
Meliz Berg's golden, rose-shaped filo meat pies are filled with spiced beef, baked until beautifully flaky and served with flavoursome garlic yoghurt and a drizzle of rich chilli butter!
Ingredients
For the filo meat pies
- 3 tbsp olive oil
- 750g minced beef
- 1 tbsp Turkish sweet red pepper paste
- 3 tbsp tomato puree
- 3 large onions, finely chopped
- 4 large garlic cloves, finely chopped
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 1 tsp pul biber
- 1 tsp dried mint
- 1 tsp fine sea salt
- ½ tsp coarse black pepper
- 50g fresh flat leaf parsley, finely chopped
- 125g unsalted butter
- 1 large egg
- 12 large sheets of filo pastry
For the sauce
- 1 egg
- 100g thick set natural yoghurt
- 1 tsp baking powder
- 1 tbsp olive oil
- 100 ml sparkling water
For the garlic yoghurt
- 1 large garlic clove, finely grated
- 150g this set natural yoghurt
- ½ tsp sea salt flakes
For the chilli butter
- 45g unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tbsp Turkish sweet red pepper paste
Method
Preheat the oven to 200C / 180C fan / 400F / gas mark 6.
Line two baking sheets with greaseproof paper.
For the meat filling
Heat the oil in a large non-stick pan, over a medium heat and brown the minced beef for 8-10 mins, then stir through the tomato puree.
Add the onions and soften for another 12-15 mins.
Add the garlic, cinnamon, cumin, pul biber, dried mint, salt and pepper and cook for another couple of mins so that the garlic and spices become fragrant.
Remove pan from heat and stir through the fresh parsley and allow the filling to cool completely.
In a small pan, melt the 125g butter that will be used to brush over the top of the filo.
Skim off froth that has formed and discard
Whisk the other egg in a bowl and leave to one side.
For the sauce
Whisk the egg in a bowl and then add the yoghurt.
Keep whisking while you add the baking powder and olive oil and then slowly pour in the sparkling water.
For the garlic yoghurt
Add the grated garlic to a pestle and mortar and bash to a paste.
Mix the garlic paste into the yoghurt.
For the filo meat pies
Lay a sheet of filo horizontally on a clean surface, drizzle over a couple of tbsp of the sauce.
Lay another sheet of filo over top. Brush with a little more butter, then spread one portion of the filling mixture along the bottom edges of the filo nearest to you.
Roll the pastry away from the edge nearest to you into a long shape, then slowly swirl it round into a spiral. Place it on the lined baking sheet then repeat the method with the remaining five portions of filo and filling.
Place the parcels on a baking tray, leaving space between the pastries to expand when cooking.
Brush the spirals with the remaining melted butter then liberally all over with the beaten egg.
Sprinkle with sesame seeds and bake in the oven on the bottom shelf for 35-40 mins until golden brown all over.
For the chilli butter
Melt the butter in a frying pan over a medium heat then add the olive oil. When it starts to sizzle, stir through the sweet red pepper paste and mix until combined.
Let it just start to bubble then remove from the heat.
Serve with the garlic yoghurt on the side and a generous drizzle of the chilli butter.
Ingredients
For the filo meat pies
- 3 tbsp olive oil
- 750g minced beef
- 1 tbsp Turkish sweet red pepper paste
- 3 tbsp tomato puree
- 3 large onions, finely chopped
- 4 large garlic cloves, finely chopped
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 1 tsp pul biber
- 1 tsp dried mint
- 1 tsp fine sea salt
- ½ tsp coarse black pepper
- 50g fresh flat leaf parsley, finely chopped
- 125g unsalted butter
- 1 large egg
- 12 large sheets of filo pastry
For the sauce
- 1 egg
- 100g thick set natural yoghurt
- 1 tsp baking powder
- 1 tbsp olive oil
- 100 ml sparkling water
For the garlic yoghurt
- 1 large garlic clove, finely grated
- 150g this set natural yoghurt
- ½ tsp sea salt flakes
For the chilli butter
- 45g unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tbsp Turkish sweet red pepper paste
Method
Preheat the oven to 200C / 180C fan / 400F / gas mark 6.
Line two baking sheets with greaseproof paper.
For the meat filling
Heat the oil in a large non-stick pan, over a medium heat and brown the minced beef for 8-10 mins, then stir through the tomato puree.
Add the onions and soften for another 12-15 mins.
Add the garlic, cinnamon, cumin, pul biber, dried mint, salt and pepper and cook for another couple of mins so that the garlic and spices become fragrant.
Remove pan from heat and stir through the fresh parsley and allow the filling to cool completely.
In a small pan, melt the 125g butter that will be used to brush over the top of the filo.
Skim off froth that has formed and discard
Whisk the other egg in a bowl and leave to one side.
For the sauce
Whisk the egg in a bowl and then add the yoghurt.
Keep whisking while you add the baking powder and olive oil and then slowly pour in the sparkling water.
For the garlic yoghurt
Add the grated garlic to a pestle and mortar and bash to a paste.
Mix the garlic paste into the yoghurt.
For the filo meat pies
Lay a sheet of filo horizontally on a clean surface, drizzle over a couple of tbsp of the sauce.
Lay another sheet of filo over top. Brush with a little more butter, then spread one portion of the filling mixture along the bottom edges of the filo nearest to you.
Roll the pastry away from the edge nearest to you into a long shape, then slowly swirl it round into a spiral. Place it on the lined baking sheet then repeat the method with the remaining five portions of filo and filling.
Place the parcels on a baking tray, leaving space between the pastries to expand when cooking.
Brush the spirals with the remaining melted butter then liberally all over with the beaten egg.
Sprinkle with sesame seeds and bake in the oven on the bottom shelf for 35-40 mins until golden brown all over.
For the chilli butter
Melt the butter in a frying pan over a medium heat then add the olive oil. When it starts to sizzle, stir through the sweet red pepper paste and mix until combined.
Let it just start to bubble then remove from the heat.
Serve with the garlic yoghurt on the side and a generous drizzle of the chilli butter.
