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Steak Kale and Mushroom Filo Pastry Pies

Clare Keating
Crispy pastry on top, juicy, flavoursome slow-cooked beef and mushrooms on the inside!
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Course Main Course
Servings 8
Calories 384 kcal

Ingredients
  

  • 2 tsp olive oil
  • 400 g mushrooms sliced
  • 10 g sage finely chopped
  • 1 onion diced
  • 1 tsp garlic finely chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 600 g chuck steak diced into 2cm pieces
  • 1/4 cup flour
  • 2 tbsp tomato paste
  • 4 cups salt reduced beef stock
  • 1 cup red wine
  • 140 g kale chopped
  • 7 sheets filo pastry
  • 2 tbsp olive oil
  • 1 egg lightly beaten
  • 1 tbsp sesame seeds

Instructions
 

  • In a large saucepan, heat 1tsp of the olive oil. Add the mushrooms, sage, onion, garlic, salt and pepper and sauté for 3-5 minutes or until soft. Then transfer to a bowl.
  • In a bowl or bag, toss the diced beef with the flour, lightly coating the beef.
  • In the same large saucepan, on medium to high heat, add the other 1tsp of olive oil with the steak. Allow the steak to brown, for ~8 minutes.
  • Add the mushroom mix back to the pan, along with the tomato paste, beef stock, red wine and kale. Bring to the boil, cover and then continue to cook for 2 1/2 hours.
  • Preheat an oven to 180 degrees. If using frozen filo pastry (like I did), allow it to thaw so that it is pliable.
  • Lightly brush your tin with olive oil and layer 1 sheet of filo pastry on the bottom, lightly brush the pastry with olive oil and repeat for 2 more sheets.
  • Spoon in the beef mixture and layer 1 sheet of pastry on top, lightly brushing it with olive oil. Repeat this for 3 more sheets (I curl up the last sheet to give the top some texture)
  • Brush the tops with the egg, and sprinkle on the sesame seeds before baking for 25 minutes, or until golden on top

Notes

* You can either make one large pie or 8 individual ones.
* Serve with steamed greens or a salad

Nutrition

Calories: 384kcalCarbohydrates: 21gProtein: 26.3gFat: 22.1g
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