Asian Beef Filo Tartlets

Filo Tartlets

These can be made days in advance and sealed in an air tight container.

• Pre-heat the oven to 180.
• Lay the pastry on a cool surface and keep the remainder covered with a damp towel whilst working.
• Take one sheet, brush with melted butter and cut into 5cm squares.
• Place 4 squares, one on top of another, each at a different angles to create a sort of star effect.
• Grease a mini muffin tray and push each filo star into the tray pushing the bottom as flat as possible.
• Bake in the oven for 6-8 mins or until they are all  golden and crisp.
• Remove from the tin to cool completely.

For the filling

• Sear the steak in a hot pan on both sides – no more than 5 mins.   Cover and rest then cut into 20 slices.
• In the same pan quickly cook the peppers with the plum sauce, stirring until just softening.  Place aside in a bowl with the diced tomato and mix together.
• Combine all ingredients apart from the pepper, tomato, chilli and a few leaves for garnish and toss together in a bowl.
• Place a spoonful of the pepper and tomato in the filo case then top with a slice of steak.  Garnish with a slice of chilli and a leaf or two.

Serve with a large glass of Casas del Bosque Syrah Gran Reserva