Crispy Beef Filo Nibbles

• 2 lean thin cut or minute steaks
• 4 sheets filo pastry
• 25g/1oz butter, melted
• 150ml/¼pint sour cream
• 30ml/2tbsp reduced calorie mayonnaise
• 15ml/1tbsp mango chutney or redcurrant jelly
• Grated rind and juice of ½ lemon
• 2.5ml/½tsp garlic salt
• 10ml/2tsp coriander seeds or schezuan peppercorns, finely crushed
• 2tsp/10ml olive oil
• Small bunch flat-leaf parsley leaves

• Preheat the oven to Gas mark 5, 190°C, 375°F.
• Cover the filo with a damp tea towel. Place a sheet of filo on to a floured surface. Cut into twelve 6-7cm/2½-2¾inch squares. Line each non-stick mini muffin hole with 3 buttered filo squares, placing each one at a slightly different angle, then gently press down to make a tartlet shell.
• Bake for 8-10 minutes until golden brown. Set aside to cool.
• In a small bowl mix together the soured cream, mayonnaise and mango chutney or redcurrant jelly and the lemon juice and rind. Spoon a little of the mixture into the base of each filo shell and place on a serving platter.
• Coat the steaks on both sides in the garlic salt, coriander seeds or schezuan spices. Heat the oil in a large non-stick pan and sear the beef for 1-2 minutes on each side. Set aside to rest for 1-2 minutes then slice.
• Arrange the beef slices over the flavoured cream and garnish with a parsley leaf. Serve immediately.

Recipe supplied by: Simply Beef and Lamb

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Image provided by EBLEX