Brandied Beef and Mushroom Parcels

Similar to Beef Wellingtons, just lighter and tastier. Using phyllo pastry really creates some crispness and leaves one feeling all together less full and more satisfied.

Ingredients:

Beef strips/schnitzel/steak - chopped relatively small
Half an onion
A clove of garlic
Olive oil & butter
4 -6 sheets of phyllo pastry
Brandy or port & red wine
Baby potatoes
Handful of mushrooms
Parsley
Baby spinach
vegetable of your choice, I used baby fennel which really did add an interesting flavour.

Preheat oven to 190` c. In a pan, heat some oil and add chopped onion and garlic. Cook until onion is semi-translucent and add roughly chopped mushrooms, salt and pepper and a splash of either brandy or port. Stir and add some chopped parsley and the chopped beef. Cook until all ingredients are done and add a dash of wine (optional). If you prefer to have a slightly thicker sauce, add a dash of flour or mezina to thicken (do this in a cup and stir into some of the hot sauce then add slowly to the mixture - this is to prevent lumps). Set aside and prepare pastry.

Separate sheets of phyllo and paint some melted butter between each sheet. Lay 4 - 6 sheets down and cut into big squares and place into muffin pan. Press down and add filling. Gently fold all edges in and over. Squeeze tight and pop in the oven for 15 - 20 minutes.

Prepare potatoes and vegetables and serve these little parcels on top of the spinach and enjoy.