Flaky phyllo pastry encases a rich and tasty beef filling, topped with cheese, and baked until perfect. These phyllo meat pies are awesome for any time of year!
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Growing up in New Zealand, a pie from the local bakery, gas station or one from GEORGIE PIE was an absolute staple. There’s your run of the mill pie, your basic beef with gravy in pastry, with a flaky “lid”, (my favorite has a creamy cheese just under the lid).
Gourmet versions might involve chicken/camembert/cranberry. Or bacon/gg, or a even Thai, Indian or smoked fish variety.
Today, I feel like pies. I don’t have individual pie plates, so I’m going freestyle. I also don’t feel like making puff pastry, so phyllo it is. Is it authentic NZ pie? No. Is it delicious, and does it “scratch the itch” so to speak? Yes. Sooooo much yes!!
Try these Puff Pastry Tomato Tart, Taco Hand Pies, or this Biscuit Chicken Pot Pie, too!
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the filling
- Heat oil in a saucepan at medium heat.
- Add onion and ground beef, cook on until onion is softened and the beef is browned.
- Add garlic and cook for 1 minute more.
- Add tomatoes and tomato paste and cook for 10 to 15 mins until sauce thickens.
- Stir in oregano, season with salt and pepper and set aside to cool.
Make the pies
Heat oven to 400°F.
Brush 1 sheet of phyllo with butter, top with a second buttered sheet and place a third sheet on top. Cut in half. Repeat with remaining phyllo to make four pies, of three layers each.
Add 1/4 Cup cheese and about 3/4 Cup of beef mixture on the centre of each phyllo section, top with cheese.
Fold/roll edges over, to enclose, and brush tops with butter.
Place on a baking tray.
Bake
- Bake for 20 to 25 minutes or until golden brown.
- Devour.
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Phyllo Meat Pies (beef and cheese)
Ingredients
- 2 tablespoons olive oil
- 1 small onion (finely diced)
- 1 pound ground beef
- 2 cloves garlic (minced)
- 14.5 ounces can diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- salt and pepper
- 6 sheets phyllo pastry
- 1 cup cheddar cheese (grated)
- 2 tablespoons butter (melted)
Directions
Make the filling
- Heat 2 tablespoons olive oil in a saucepan at medium heat.
- Add 1 small onion (diced) and 1 pound ground beef, cook on until onion is softened and the beef is browned.
- Add 2 cloves garlic (minced) and cook for 1 minute more.
- Add 14.5 ounces can diced tomatoes and 2 tablespoons tomato paste and cook for 10 to 15 mins until sauce thickens.
- Stir in 2 teaspoons dried oregano, season with salt and pepper and set aside to cool.
Make the pies
- Heat oven to 400°F.
- Brush 1 sheet of 6 sheets phyllo pastry with melted 2 tablespoons butter, top with a second buttered sheet and place a third sheet on top. Cut in half. Repeat with remaining phyllo to make four pies, of three layers each.
- Add 1/4 cup 1 cup cheddar cheese and about 3/4 Cup of beef mixture on the center of each phyllo section, top with cheese.
- Fold/roll edges over, to enclose, and brush tops with butter.
- Place on a baking tray.
Bake
- Bake for 20 to 25 minutes or until golden brown.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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