Asian Beef Filo Tartlets

Because they look too delicious not to try!

The addition of sweet pepper and a dash of plum sauce compliments the bold blackcurrant in the Syrah…yum!

Asian Beef Filo Tartlets


  • 200g filet steak
  • 1 tbsp light soy sauce
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1/4 tsp sugar
  • A few coriander leaves (15g)
  • A few mint leaves (15g)
  • 1/4 red pepper diced
  • 2 tsp plum sauce
  • 1 medium tomato seeded and diced
  • 1 tsp lime zest
  • 1 sliced red chilli – for garnish
  • 20 Filo tartlets
  • 1 pack Filo pastry
  • t tbsp melted butter

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

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