Mexican Filo Triangles

8681

12Serves

EasyDifficulty

20 MINSPreparation

20 MINSCooking

These crispy filo triangles are packed with flavour, plenty of protein, dairy and vegetable goodness! Prep a batch and freeze a few - they make a fabulous quick dinner or lunch.

Ingredients

olive oil spray
1 small onion, chopped
250g lean beef mince
1 small carrot, grated
1 tomato, chopped
125g can red kidney beans, drained
1 tablespoon reduced salt taco seasoning
1/3 cup mild tomato salsa
12 sheets filo pastry
1/2 cup natural yoghurt
1 cup grated cheddar or mozzarella cheese
4 cups green salad, to serve

Method

  1. Spray a non-stick saucepan with oil, add onion and cook over medium-high heat until soft. Add the beef and brown, stirring for 5 minutes. Add carrot, tomatoes, beans, taco seasoning and salsa. Simmer for 5 minutes or until sauce thickens. Cool slightly.
  2. Place 1 filo sheet on a clean bench, lightly brush with yoghurt. Top with another sheet and brush with yoghurt. Repeat to form 3 layers. Cut into thirds lengthways to form 3 long strips. Repeat with remaining pastry and yoghurt, keeping pastry covered with a damp teatowel to prevent it from drying out.
  3. Spoon 1/4 cup of mince mixture into the corner of one of the pastry strips. Sprinkle with cheese. Fold pastry end over to form a triangle. Continue to fold triangle over itself until end of the strip. Repeat with remaining pastry and mince.
  4. Place triangles on a baking lined oven tray and bake at 200°C for 15-20 minutes or until pastry is golden and crisp. Serve warm or cold with a green salad.
Handy Tips

Freeze these triangles, unbaked, for up to 2 months, thaw before baking.
Brushing pastry with yoghurt is a healthy option and a great way to boost calcium!
Reheat triangles in the air fryer or sandwich press to get them nice and crispy!

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Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0