Minced Beef Parcels Recipe

Prep vegetables

Finely dice the onion and mince the garlic. Chop the parsley and grate the cheese if not pre-grated.

Heat a medium frying pan over medium heat. Add 2 tablespoons olive oil.

Add the diced onion and a pinch of salt. Sauté for 4–5 minutes until soft and translucent. Add the minced garlic and cook for another 30–45 seconds until fragrant.

Increase heat to medium-high, add the minced beef. Break up the meat with a spoon or spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Remove the pan from heat and transfer the beef to a mixing bowl. Allow to cool for 5 minutes (so egg won’t scramble in the mixture).

Add grated cheddar, chopped parsley, breadcrumbs, egg, dried oregano, dried thyme, ground black pepper and 1 teaspoon salt to the warm beef. Mix thoroughly until fully combined and uniform in texture. Adjust seasoning to taste. The mixture should hold together when pressed; if too wet add a little more breadcrumbs (1–2 tbs).

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.

Unroll filo pastry and keep sheets covered with a lightly damp towel to prevent drying. Mix the melted butter and a little extra oil if using; reserve about 1 tablespoon for brushing the tray.

Working with one sheet at a time, place a filo sheet on a clean surface and brush lightly with melted butter. Fold the sheet in half lengthwise to form a long rectangle (if sheets are large, you can cut into 2 long strips first). Brush the folded sheet again with butter.

Place a heaped tablespoon (about 25–30 g) of the beef filling near one short end of the strip, leaving narrow margins on the sides. Fold the corner over the filling to form a neat triangular parcel, then continue folding the strip in triangles (like folding a flag) until you reach the end of the strip. Tuck the final flap underneath to secure. Repeat to make 8 parcels (use remaining sheets and filling; you may form smaller or larger parcels depending on sheet size).

Place each parcel seam-side down on the prepared baking tray. Brush the tops and sides with the beaten egg wash (beat 1 egg with 1 tsp water) and a little reserved melted butter for a golden finish.

Bake in the preheated oven for 15–20 minutes, or until pastry is crisp and deep golden brown. Rotate tray halfway through baking for even color.

Remove parcels from the oven and rest on the tray for 2–3 minutes, then transfer to a wire rack to cool slightly.

Arrange the minced beef parcels on a serving platter. Garnish with chopped fresh parsley and lemon wedges. Serve hot with yogurt dip or tomato chutney.

These parcels can be made ahead: cool completely, refrigerate for up to 24 hours, and reheat in a 180°C (350°F) oven for 8–10 minutes to crisp before serving.