• Preheat oven to 220ºC/200ºC fan-forced.
• Finely chop garlic, tomato, celery and 
silverbeet. Thinly slice red onion. 
Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer!

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion, stirring 
until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic
vinegar, brown sugar and a splash of water and 
mix well. Cook until dark and sticky, 
3-5 minutes. Transfer to a small bowl. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Add beef mince and celery
and cook, breaking up with a spoon,
4-5 minutes.
• Add tomato and silverbeet and cook, stirring, 
until tender, 3-4 minutes. 

• Add All-American spice blend, tomato paste
and garlic and cook, stirring until fragrant, 
1-2 minutes.
• Add the water and cook until slightly thickened, 
1-2 minutes. Stir through caramelised onion
and season with salt and pepper to taste. 

• In a small microwave-safe bowl, microwave the 
butter in 10 second bursts until melted.
• Transfer beef filling to a baking dish.
• Lightly scrunch each sheet of filo pastry 
(see ingredients) and place on top of beef
mixture to completely cover.
• Gently brush melted butter over to coat.
• Bake pie until the pastry is golden, 
15-20 minutes. 
Little cooks: Take charge by helping brush the 
melted butter over the top of the pastry

• Divide smokey beef and caramelised onion filo 
pie between plates to serve. Enjoy!