Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Beef and Vegetable Filo Pies Recipe
    Lost? Site Map

    Beef and Vegetable Filo Pies

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    I'mPat's Note:

    A nice looking small pie to pass around at a party or serve with a salad for a meal, from Super Food Ideas. Haven't allowed for resting times in the times given.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 180C (160C fan forced).
    2. 2
      Grease a 12 hole, 1/3 cup capacity muffin pan.
    3. 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. 4
      Add mince and cook breaking up mince with a wooden spoon for 8 minutes or until browned and cooked through,.
    5. 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. 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. 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. 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. 9
      Stand for 2 minutes and serve with a salad or pass around as individual pies.
    10. 10
      NOTE 1 - They used a carrot, peas, capsicum, onion and corn frozen vegetable mix.
    11. 11
      NOTE 2 - Pies are best made just before serving.
    12. 12
      NOTE 3 - Filo pastry dries out quickly on contact with air, cover with a damp tea towel to prevent it drying and cracking.

    Ratings & Reviews:


    Nutritional Facts for Beef and Vegetable Filo Pies

    Serving Size: 1 (98 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 181.8
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 3.5 g
    Cholesterol 29.5 mg
    Sodium 145.1 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 1.6 g
    Sugars 1.3 g
    Protein 9.2 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites