Moroccan beef pie

Prep 0 h : 25 m
Cook 0 h : 40 m


  • 1 tbsp olive oil

    1 red onion, chopped

    500g minced beef

    1 carrot, finely chopped

    2 tbsp Moroccan seasoning

    1 tbsp garlic clove, chopped

    400g canned chopped tomatoes

    1 cup instant couscous

    ½ cup chopped coriander

    6 sheets filo pastry

    30g melted butter

    1 tbsp dukkah (see tip)


  • Preheat the oven to a moderate, 180°C. In a large oven-proof frying pan, heat oil on medium heat. Sauté the onion for 3-4 mins or until tender.

    Increase the heat to high. Add carrot, spice and garlic and sauté for 1-2 mins or until fragrant. Stir in tomatoes and bring to the boil. Simmer, uncovered for 8-10 mins, until thickened.

    Meanwhile, prepare couscous as per packet instructions. Add coriander. Spoon the couscous over the mince and smooth.

    Layer 2 filo sheet together, brushing each with butter. Cut into quarters and scrunch over couscous. Repeat with the remaining filo and butter until covered. Sprinkle with dukkah. Bake for 15-20 mins or until pastry is crisp and golden. Serve hot.

    Tip: To make dukkah, combine 2 tbsp each toasted, chopped hazelnuts and toasted sesame seeds, 1 tbsp ground coriander, 2 tsp ground cumin and 2 tsp sea salt flakes. Store in an airtight jar in a cool, dry place.