Tomato and mince filo pies

Ingredients

2 Tbsp	Olive oil
1	Onion
400 g	Beef mince (Main)
2 cloves	Garlic
400 g	Chopped tomatoes
2 Tbsp	Tomato paste
1 Tbsp	Fresh oregano
1	Salt & freshly ground pepper
1 to drizzle	Olive oil
6 sheets	Filo pastry
2 Tbsp	Sesame seeds

Directions

1. Heat a saucepan, add olive oil and diced onion and mince (lamb or beef).
2. Cook over a medium heat for 10 minutes until onion is softened and the mince browned.
3. Add chopped garlic and cook for 1 minute more.
4. Add tomatoes as well as any juice and tomato paste and cook over a medium heat for 10 to 15 minutes until liquid is reduced and sauce thickened.
5. Stir in oregano and season with salt and pepper to taste. Set mixture aside to cool completely.
6. Heat oven to 200°C. Working quickly, spray one sheet of filo lightly with oil. Place a second sheet on top, spray with oil (to drizzle) and place a third sheet on top.
7. Cut filo in half to make two squares. Repeat with remaining sheets of filo so that you have four squares of three layers each.
8. Divide mince mixture and place a portion in the centre of each filo square. Bring the corners of one square together and twist in the centre to secure the filling.
9. Repeat with remaining squares to form four parcels.
10. Place parcels on a baking tray. Lightly spray with oil and scatter with sesame seeds.
11. Bake for 25 to 30 minutes or until golden brown all over.