Mexican bolognese filo triangles
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Time to make:
50 mins (Hands-on time: 30 mins, Cooking time: 20 mins)
$1.20 per serve
(at time of publication)
Full ingredients list:
2 cups leftover bolognese sauce
1 x 400g can no-added-salt kidney beans, rinsed, drained
1 large corn cob, kernels removed (or 125g can corn kernels, drained)
1 tablespoon Mexican seasoning
1 cup grated reduced-fat
20 sheets filo pastry
Reduced-fat sour cream and sweet chilli sauce, to serve
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 170°C.Line two large baking trays with baking paper. Combine bolognese, kidney beans, corn, seasoning and the cheese in a large bowl. Mix well.
2 Place two sheets of filo pastry onto a clean work surface. Spray with olive oil. Fold pastry in half lengthways. Place a ¼ cupful of bolognese mixture at the end of the pastry. Fold the corner over to create a triangle. Continue to fold over in a triangle pattern until you reach the end of the pastry. Place on prepared tray. Repeat with the remaining pastry and filling to make 10 triangles (see tip)
3 Spray all of the triangles with olive oil. Bake for 15–20 minutes, or until crisp, puffed and golden. Serve triangles with sour cream and sweet chilli sauce.
These pastries make perfect party food.
Make triangles smaller using 1 tablespoon of filling. Cut doubled pastry sheet in half, lengthways.
About this recipe
First published: October 2019