Filo beef pie

Grease a medium rectangle ovenproof dish. Heat a large frying pan over high heat. Cook broccolini 2 mins, stirring occasionally. Remove from pan. Set aside.

In same pan, cook beef, stirring to break up mince for 5 mins or until lightly browned. Add recipe base and ¾ cup water. Cook 3 mins or until thick and saucy. Return broccolini to the pan. Stir to combine. Transfer mixture to prepared dish.

Spray 1 sheet of filo with olive oil. Layer with another sheet and spray with a oil. Scrunch filo and arrange on top of the pie mix. Repeat, in layers of two, with rest of filo. Sprinkle pastry with cumin seeds.

Cook in a 180°C preheated oven for 20 mins or until crispy.

Filo pastry dries out very quickly, so use a damp clean tea towel to cover pastry as you work with it. Try brushing each layer of filo with olive oil or melted butter to give a crispy result. Filo can be layered flat before baking. It can also be scrunched for easy height.