Bolognaise fillo twists
Bolognaise fillo twists
Thursday, November 1, 2012
Preheat oven to 190°C/170°C fanforced. Line a large baking tray with baking paper. Preheat a non-stick frying pan over moderate heat; lightly spray with oil.
Cook and stir mince for 5 minutes until well browned. Add sauce; cook 5 minutes, stirring occasionally. Season to taste with black pepper. Remove from heat.
For each twist, lightly spray and stack 2 sheets fillo on a flat surface. Fold stack crosswise in half. Spoon 3 rounded dessertspoons filling onto the centre, leaving a 5cm border on two opposite sides. Roll pastry around filling into a log; slightly twist ends to seal.
Place on prepared tray, seam side down; lightly spray with oil. Bake for 25 minutes until crisp and golden.
Twist pastry ends like a bonbon to seal. Serve with steamed vegies or salad.
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