Beef Florentine Pie and Sourdough Apple Rolls

Beef Florentine Phyllo Pie

Recipe | serves 4 | 45 mins

For the beef layer:

 1 T oil

1 onion finely chopped

500g minced beef -17.637 oz

2 cloves of garlic crushed

1 can of tomatoes (400g)

1/2 cup fairly concentrated beef stock

1 t sugar

pinch of dried chilli flakes (optional)

For the spinach layer:

300g – 400g spinach (removed from stalks)-10.5- 14 oz

100g mature Cheddar (Gruyere)- 3.53 

30g Parmesan (grated)- 1oz

100g cream cheese (I used low fat) 3.5 oz

1 egg lightly beaten

butter to coat the phyllo layers (aprox 80g) 2.8 0z

For the phyllo layer:

6 – 8 sheets of phyllo depending on the sizer of your dish

To make the meat layer heat the oil in a wide non stick frying pan and fry the onion until soft, about 5 minutes. Add the beef and cook  (breaking up any clumps) until the liquid has cooked off and the meat starts to caramlise (go brown). Add the garlic and fry for another minute. Add the tin of peeled tomatoes, sugar, chilli and stock and allow this to cook over a medium heat until most of liquid has cooked off and the sauce has thickened.

To make the spinach layer: While you meat is cooking away, heat a pot filled with water and bring it to the boil. Add the spinach and allow this to cook until it has wiled (about 5 minutes). Drain, rinse under cold water and set aside. When its cool enough to handle, squeeze the spinach with your hands, making sure you get most of the water out.

In a separate bowl, add all the cheeses to the beaten egg. Roughly chop the drained and wrung out spinach and stir this through the cheese / egg  mixture.

In an appropriately sized baking dish spread the meat over the bottom layer and then cover with the spinach mixture.

To make the phyllo topping. Melt the butter in the microwave. Cut 3 pieces of phyllo to roughly the size of the dish. Bush each sheet lightly with butter (covering the surface area) and place over the pie filling buttered side up. Repeat until you have 3 flat layers on the pie. Now using about 6 – 8 pieces (the same size as before), brush with butter and then fold these (buttered side down now) – scrunching it up as you go to create a ruffled effect. Carry on on until you have covered the surface area of your pie with phyllo. Lightly brush over bits of the top phyllo, its not important to brush it all.

Bake in a pre heated over of 200C for 20 – 25 minutes until the phyllo has turned golden.

PS. you will see in the last picture that I have folded the phyllo a different way like a concertina, you can choose whatever you prefer.

*This post has been sponsored by Mediterranean Delicacies, the manufacturers of the phyllo pastry.

Apple Sourdough Bread Rolls

Makes 6 small bread rolls  I used white whole wheat flour.

110g sourdough starter (100% hydration)-3.88 oz
220g grated apple (2 medium size apples, peeled and finely grated)
300g flour (2/3 AP white + 1/3 wholemeal)-10.5822 oz
1 tbsp salt

In a large bowl mix together the sourdough starter, the grated apple and the flours. On a work surface knead the dough for 8 minutes. Add the salt and knead for two additional minutes. Shape the dough into a ball and leave it to rest at room temperature for 8 hours or overnight in a greased bowl covered with cling wrap. Remove the dough from the bowl and on a lightly flour dusted surface divide the dough into 6 equal pieces. To shape each piece, bring the four corners in the centre and pinch. Take the piece in your palm dusted with flour and twist the centre. Place each piece face down (pinch side down and smooth side up) on a baking tray lined with baking paper. Be sure to position the rolls on the baking paper so that they fit into the dimension of your baking/pizza stone. Let them rest for one hour and a half (covered with a clean tea towel). Preheat oven to 240°c with the baking/pizza stone and the dripping pan inside. Prepare 250ml hot water in a jug with a pouring spout. With a blade slash a cross on the top of each piece. Slide the baking paper directly on the baking stone and then cautiously pour the hot water in the dripping pan. Bake for 20-25 minutes or until nice and golden. Remove from the oven and let them cool on a wire rack.