THE DAIRY KITCHEN Mexican Filo Triangles
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 20 MINS
Kids absolutely love mexican foods and these triangles are filled with cheesy and vegetable goodness.
Ingredientsolive 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 reduced fat natural yoghurt
1 cup grated reduced fat cheddar or mozzarella cheese
4 cups green salad, to serve
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!
Nutrition (per serve)
|Dietry Fibre (g)||4.3|
|Fat Total (g)||8.4|
- 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.
- 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.
- 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.
- 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.