2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1lb/450g lean mince 2 Tbs. mild curry paste 1 Tbs. tomato puree 1 Tbs. fresh parsley, finely chopped salt and ground black pepper 2 sheets filo pastry melted butter for brushing sprigs of parsley to decorate
Instructions
1) Heat oil in a pan and fry onion and garlic until softened. Add mince and fry to brown. Stir in curry paste, tomato puree and parsley. Season and cool.
2) Lay 1 sheet of filo on a worktop, long side at the top. Cut down vertically to make 2in/5cm strips.
3) Take one strip and brush with melted butter. Place a little filling near the bottom. Fold the left hand corner over to touch the right hand edge of the pastry, making a triangle shape to cover the filling. Fold the bottom right corner of the triangle straight up to enclose completely. Next, fold the bottom right hand corner over to touch the left hand side to the pastry strip. Repeat the folding "flag fashion" until all the strip is used. Seal edges. Brush with melted butter again. Repeat with remaining strips, then repeat with remaining sheet.
4) Bake parcels at 400F, 200C until golden and crackly. Cover with foil if pastry becomes too brown during cooking. Serve hot, decorated with parsley sprigs.
