|Cooking time||45 mins - 1 hour|
1lb Steak Mince
1 onion - diced
8oz broccoli florettes - washed and chopped up
4oz mozzarella cheese - shredded
1/2 cup sour cream
1/4 bread crumbs
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 filo pastry sheets
1/2 cup margarine - melted
In a skillet over medium heat, brown the ground beef and onion until most of the liquid has evaporated.
Remove from heat. Drain off any excess fat.
Stir in broccoli, cheese, sour cream, bread crumbs, salt and pepper.
Preheat oven to 350℉ (180℃). On wax paper, place 1 sheet phyllo. Brush with melted margarine. Repeat with the remaining phyllo (filo) pastry sheets.
Starting at short side of Filo, evenly spoon ground beef mixture to cover half of rectangle.
From the ground beef end, roll, swiss-roll style.
Place roll, seam-side down on sheet of grease-proof paper
Brush with rest of melted margarine.
Bake at 350℉ (180℃) F for 45 minutes until golden.
Cool for 15 minutes to ease cutting.
Make it extra healthy by using Rump Steak Mince ( <3% fat) rather than our traditional Beef Steak Mince (<5% fat)
Link to original recipe here