Steak and kidney filo pies

Suitable for vegetarians No
Contains nuts No
Suitable for freezing No

Ingredients

2 red onions, finely chopped
2 garlic cloves, crushed
400g steak and kidney
2 tsps chopped fresh thyme
300ml water
300ml stout
1 tbsp beef gravy granules
2 sheets (100g) filo pastry
Oil spray


Method

1. Preheat the oven to 190C, 375F, Gas Mark 5. Preheat a non-stick pan.

2. Dry-fry the onions and garlic in the pan until soft. Add the beef and thyme and lightly brown the meat on all sides.

3. Pour in the water and stout and sprinkle the gravy granules over, stirring well. Reduce the heat and simmer gently for 30 minutes until the beef is tender and the liquid has reduced, topping up with more water if required. Spoon into 4 ovenproof dishes.

4. Cut the filo pastry in half and stack in 4 layers, then cut the stack into 4.

5. Arrange 4 sheets on top of each pie, spraying each sheet with oil spray as you go.

6. Bake in the oven for 15 minutes or until golden brown. Turn out onto plates and serve with steamed vegetables.

Content provided by Rosemary Conley Diet and Fitness