Tomato and mince pies

All the satisfaction of a classic mince pie, with the tart addition of tomato, all encased in a crispy filo shell.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Tomato and mince pies
  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 500 gram beef or lamb mince
  • 2 clove garlic, chopped
  • 400 gram can chopped tomatoes
  • 2 tablespoon tomato paste
  • 2 teaspoon dried oregano
  • salt and freshly ground black pepper
  • 6 sheets filo pastry
  • 50 gram butter, melted


Tomato and mince pies
  • 1
    Heat oil in a saucepan, add onion and mince. Cook on medium for 10 minutes until onion is softened and the mince browned. Add garlic and cook for 1 minute more.
  • 2
    Add tomatoes and tomato paste and cook over a medium heat for 10 to 15 mins until sauce thickens. Stir in oregano, season with salt and pepper and set aside to cool.
  • 3
    Preheat oven to 200°C. Quickly brush 1 sheet of filo with butter, top with a second buttered sheet and place a third sheet on top. Cut in half. Repeat with remaining filo to make four squares of three layers each.
  • 4
    Place a portion of mince mixture on the centre of each filo square. Fold edges and brush tops with butter.
  • 5
    Place parcels on a baking tray. Bake for 25 to 30 minutes or until golden brown. Serve with salad greens.

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