Curry Beef Filo Pie

This easy curry beef filo pie combines a rich, warming spiced beef filling with ultra-crispy, golden layers of flaky filo pastry. It might look complicate to make, but it is so much easier to make than it appears, and it is one of the best kitchen shortcuts for creating a "showstopper" meal with minimal effort. While working with tissue thin sheets of dough can seem intimidating, making a rustic filo pie like this is incredibly forgiving. With its delicate crispness, distinct layers and elegant flavour, filo pastry is truly unrivalled. While working, keep the unused sheets under a slightly damp tea towel so they do not dry out or the will brittle and impossible to handle.

	Cucumber Raita (Yoghurt Sauce)
1 tbsp Ghee 2 Brown onions, finely chopped 800 g Beef mince 5 Garlic cloves, chopped 140 g Madras curry paste 50 g Tomato paste 14 Filo pastry sheets Butter, melted (or olive oil) 3 Eggs, lightly beaten 15-20 g Finely chopped fresh flat-leaf parsley leaves 15-20 g Finely chopped fresh coriander leaves, plus extra leaves to serve 1 tsp Sesame seeds Salad of your choice, to serve	1 Lebanese cucumber, coarsely grated 150 g Plain Greek-style yoghurt 1/2 tsp Ground cumin 1 tsp Caster sugar Sea salt and freshly milled black pepper

Preheat oven to 180C/350F. Grease a 4cm-deep, 20-22cm x 28-32cm metal baking dish.
Heat ghee in a large, deep frying pan over high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up lumps with a wooden spoon, for 8-10 minutes or until browned.
Add garlic, curry paste and tomato paste. Cook, stirring, for a couple of minutes or until fragrant. Set aside to cool.
Place filo on a clean work surface. Cover with a damp tea towel to prevent it from drying out. Lightly brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat layering with 7 filo sheets. Place filo stack over base of prepared dish, allowing pastry to overhang. Add eggs, chopped coriander and parsley to the beef mince mixture. Spread mince mixture over filo. Brush 1 remaining sheet of filo with melted butter. Top with another filo sheet. Brush with melted butter. Repeat layering with remaining filo sheets. Place stack over mince mixture in the baking pan. Fold in overhanging pastry to form a rough border. Brush with melted butter. Sprinkle the sesame seeds over. Using a small knife, cut slice into 9-12 pieces. Bake for 1 hour or until golden and crisp.
Meanwhile, combine cucumber, yoghurt, cumin and sugar in a small bowl. Season.
Serve slices of filo pie with salad of your choice and cucumber raita.