Minted Beef with Pine Nut in Fillo

This Moroccan gem displays all the tastes of North Africa. Crispy golden fillo-encased parcels of absolute pleasure...

Ingredients

Sauce

Procedure for the filling

1. Heat the olive oil in a wok or frying pan. Add the onion, garlic and spices. Cook this until the onion is soft, but not browned.
2. Add the beef, mint, and pine nuts. Stir-fry this until the beef is browned.
3. Peel the potatoes, cut them into cubes and boil until soft and tender. Mash the potatoes until smooth, add the cheese and continue to mash until completely combined.
4. Mix in the beef until completely combined.

Procedure for the tomato sauce

1. Heat the oil in a sauce pan. Add the onion and garlic and cook until the onion is soft and translucent.
2. Add the tomatoes, tomato paste, sugar and mint. Bring this to the boil, reduce the heat, Place the lid on the pan and simmer over low heat for 5 min.
3. Remove the lid and simmer for a further 5 min. until the sauce is thick.

Procedure to fill the pastry

1. Separate the sheets of fillo and place them under a damp kitchen towel to prevent them from drying out.
2. Working with 2 sheets at a time, paint one sheet with melted butter. Place the other sheet on top of the painted sheet and paint the top sheet with butter as well.
3. Using a sharp knife, or a roller cutter, cut the 2 sheets of pastry along their length, into 3 equal width strips.
4. Place a heaped tablespoon of filling at the end of each strip. Fold each strip over at an angle, enclosing the filling under a triangle of pastry. Continue folding the pastries up towards the top, until you end up with totally enclosed triangles. Repeat with remaining pastry and filling.
5. Place the pastries on greased baking sheets, and bake in a pre-heated oven (210C / 450F) for 8-10 min., until golden and crisp.

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