'NDUJA AND BEEF MINCE PIE WITH FILO PASTRY

ingredients

• 300 g beef mince or mixed mince
• 80 g Nonna Elide 'Nduja di Spilinga
• 2 tomatoes, chopped
• 1 red onion, chopped
• 3 garlic cloves, finely chopped
• 1 msk tomato purée
• 3 tsk dried oregano
• 2 tsk cumin
• 2 dl crème fraîche with paprika and chilli flavour
• 1 handful fresh parsley, finely chopped
• 1 packet filo pastry, thawed
• 2–3 msk melted butter
• Salt and freshly ground black pepper

method

• Set the oven to 220 °C. Make sure the filo pastry is completely thawed before you start.
• Fry the mince in a pan on high heat until it's got a nice colour.
• Add the red onion, garlic and tomatoes and fry for a few minutes.
• Add the 'nduja and stir until it's melted and mixed into the mince. Add the tomato purée and let it fry for another minute or so — this takes away the raw purée taste.
• Season with oregano, cumin, salt and pepper. Stir in the crème fraîche and let everything heat through. Mix in the parsley last and take the pan off the heat.
• Brush an ovenproof dish, about 20 × 25 cm, with melted butter. Lay in a sheet of filo so it comes up along the edges and brush with butter. Repeat until you have 4–5 layers in total. Keep the rest of the pastry under a damp tea towel while you work — filo dries out and cracks within minutes.
• Pour in the mince mixture and fold the filo edges in over the filling.
• Tear the remaining filo into pieces, scrunch them loosely together and scatter them over the whole pie so the surface is covered. Brush generously with melted butter.
• Bake in the middle of the oven for about 35 minutes, until the pie is golden brown and crisp. Check on it after 20 minutes — filo browns quickly, and if the top gets dark too soon, just lay a piece of foil loosely over it.

nonna's tips

Be generous with the butter between the layers. It's the butter, not the pastry, that makes the filo crisp — skimp and it turns chewy instead of crunchy.

Nonna vet bäst.