True Crowd-pleasers, perfect for your next party - Chipotle Beef Filo Parcels boast a flavorful filling of extra lean beef, sautéed onions, garlic, chipotle powder, and oregano, all encased in layers of crisp filo pastry. Servedwith a side of Myanbah Farm Chipotle Mayo for dipping. Perfect as appetizers, they're bound to vanish fast, leaving your guests craving more!
1 packet of filo pastry sheets (approximately 20 sheets)
1x Tablespoon olive oil 500g extra lean beef mince
1x brown onion, diced
1x Tablespoon minced garlic
1 ½ Tablespoons chipotle powder or a couple of canned chipotle peppers.
1x teaspoon dried oregano
½ cup grated Parmesan
¼ cup Finn’s Kitchen Chunky Tomato Ketchup or Burger Sauce
Egg wash for pastry
2 x eggs
1 x tablespoon of milk
1x jar Myanbah Farm Chipotle Mayo
Preheat Oven the oven to 180.C
In a bowl, combine the filling ingredients. Using clean hands and food-safe gloves, combine filling ingredients together. Set aside.
Combine the egg wash ingredients and set aside
Lay the filo pastry in a pile on a chopping board. Top with a wet tea towel to prevent the pastry from drying out.
On a separate chopping board, lay one sheet of pastry and gently brush with egg wash. Top with another sheet of pastry. Repeat one last time ( you should have 3 sheets of pastry stuck together with egg wash between each layer).
Arrange 100g of the mixture in a sausage formation across one side of the pastry. Roll ¾ of the way to the other side. Brush with egg wash and seal the roll-up. If it looks similar to a sausage roll shape you’re on the right track!! Brush the top of the pastry log with egg wash and slice into 5-6
Place on a lined baking tray, mince mixture facing up.
Cook for 10-15 minutes or until the mixture is cooked through and the pastry is light and golden.
Serve on a platter with a large bowl of Myanbah Farm Chipotle Mayo for dipping.
Serves a crowd as an appetiser