Equipment
- 1 Steamer pot
- 1 Oven tray
- Baking paper
Ingredients
Cook potatoes
- 600 g potatoes
Filling
- 1 brown onion
- 4 cloves garlic
- 1 carrot
- 1 tbsp / 15 ml olive oil
- 500 g beef mince
- 1 cube beef stock
- 1 tbsp cornflour
- 400 g crushed tomatoes
- 1 cup / 150 g frozen corn
- 1 tbsp honey
- 8 sheets / 192 g filo pastry or gluten-free wraps
- 50 g cheese
- oil spray
- 1 tbsp sesame seeds optional
Fry potatoes
- 2 tbsp / 30 ml olive oil
- 1 tsp paprika
- 1 tsp onion powder
Peas
- 1 cup / 140 g frozen peas
- 1 bunch parsley optional
To serve
- ¼ cup / 70 g tomato sauce
Instructions
Before you start
- Preheat oven to 240 °C or 220 °C fan bake. Bring a steamer pot of hot tap water to a boil. Line an oven tray with baking paper.
Cook potatoes
- Cut 600 g potatoes into bite-sized chunks. Cook the potatoes in the steamer pot of boiling water for 12-15 minutes, or until tender. Transfer the potatoes to a bowl to cool and dry completely. Reserve the steamer pot with water.
Start filling
- Peel and finely chop 1 brown onion. Peel and mince 4 cloves garlic. Peel and finely dice 1 carrot. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the garlic, onion and carrot for 2 minutes, until softened. Then add 500 g beef mince and cook for 4 minutes, breaking up the lumps with a spoon, until browned.
Finish filling
- Crumble in 1 cube beef stock, add 1 tbsp cornflour, 400 g crushed tomatoes, 1 cup frozen corn and 1 tbsp honey and cook for 5-8 minutes, until slightly reduced. Season to taste with salt and pepper.
Make scrolls
- Grate 50 g cheese. Lay 2 sheets of filo pastry flat on top of each other on a clean, dry bench. Spoon some of the beef mixture along the middle, sprinkle over some cheese, then working quickly, carefully roll the beef up in the pastry and place it on the prepared oven tray. Repeat until all the filo sheets and beef mixture are used up. Spray generously with oil spray and sprinkle with 1 tbsp sesame seeds. Cook for 10-15 minutes or until golden.
Fry potato
- When the scrolls are halfway through cooking, heat 2 tbsp olive oil in a large frypan on high heat. Add the potatoes to the hot pan and slightly flatten using a spatula. Leave for 1-2 minutes before tossing and leaving another 1-2 minutes, repeat until they become beautifully crisp and golden. Sprinkle over 1 tsp paprika, 1 tsp onion powder and season with salt and pepper and toss to combine.
Cook peas
- When the rolls have 5 minutes of cooking time remaining, bring the steamer pot of water back to a boil - add more hot tap water if needed. Add 1 cup frozen peas and cook for 4 minutes. Finely chop 1 bunch parsley, discarding the stems.
To serve
- Divide the mince and cheese filo scrolls, fried potato and steamed peas between plates. Serve with tomato sauce on the side for dipping. Garnish with parsley.
Nutrition
Calories: 770kcal | Carbohydrates: 83g | Protein: 41g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 807mg | Potassium: 1850mg | Fiber: 12g | Sugar: 15g | Calcium: 236mg | Iron: 9mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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