Name: Bean and egg filo pies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 teaspoon vegetable or rice bran oil; 1 medium brown onion, chopped; 400 gram can diced tomatoes; 2 cloves garlic, finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 420 gram can four bean mix, rinsed; 150 gram green beans, chopped; 1/2 cup frozen peas, thawed; 12 sheets filo pastry; 35 gram light olive oil spread, melted; 4 eggs; mixed salad, to serve

Ingredients

2 teaspoon vegetable or rice bran oil

1 medium brown onion, chopped

400 gram can diced tomatoes

2 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

420 gram can four bean mix, rinsed

150 gram green beans, chopped

1/2 cup frozen peas, thawed

12 sheets filo pastry

35 gram light olive oil spread, melted

4 eggs

mixed salad, to serve

Method

1.Preheat oven to 180°C/160°C fan forced.

2.Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add tomato, garlic, coriander and cumin. Bring to the boil.

3.Reduce heat; simmer, covered, for 10 minutes. Add bean mix, green beans and peas. Bring to the boil; cook, uncovered, for 5 minutes. Cool.

4.Place 4 x 12cm (top diameter), 8cm (base diameter) pie tin on a baking tray.

5.For each pie, stack 3 sheets of pastry on a flat surface, brushing a little spread between sheets. Fold in half crosswise. Line pie tins with pastry, letting pastry overhang. Spoon a quarter of the bean mixture into pastry.

6.Make an indent in the filling. Break an egg into the indent, then cover with overhanging pastry. Brush tops with remaining spread.

7.Bake for 20 minutes or until golden and crisp. Serve with salad.

Pie tins help to give shape to parcels.
Note

Woman's Weekly Food

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Ingredients

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