Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/3 cup currants
- 1/2 bunch mint, finely chopped
- 1 onion, finely chopped
- 5milliliter olive oil spray
- Greek-style yoghurt (to serve)
- 9 sheet sheets filo pastry
- 500grams lean beef mince
- 1tablespoons olive oil
- 1/3 cup slivered almonds, toasted
- 2 cup butternut pumpkin, grated
- 2tablespoons fresh moroccan paste
- 1/2 cup wholemeal couscous
Method
Step 1 of 6
Preheat oven to 200°C. Lightly grease a 10-cup 25cm pie dish or round baking dish.
Step 2 of 6
Place couscous in a large heatproof bowl and pour over 1/2 cup of boiling water. Cover and set aside for 5 minutes, or until liquid has been completely absorbed.
Step 3 of 6
Meanwhile, heat oil in a frying pan on high. Cook onion for 4 minutes, stirring until softened. Add mince and cook for 6 minutes, breaking up lumps with a wooden spoon, until evenly browned. Stir in pumpkin and paste. Cook for 5 minutes, stirring occasionally, until pumpkin softens. Season to taste.
Step 4 of 6
Fluff couscous with a fork to separate grains. Add beef mixture, currants, almonds and mint. Mix well to combine.
Step 5 of 6
Spray 3 pastry sheets with oil and layer on top of each other. Repeat to make 3 separate stacks. Line pie dish with pastry, overlapping to completely line dish and allowing excess to overhang.
Step 6 of 6
Pile beef filling mixture into centre. Fold overhanging pastry over the top of filling. Spray with olive oil. Bake for 20-25 minutes or until pastry is golden brown and crisp all over. Cut into wedges and serve with yoghurt.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.